Thai Beef Salad

• 600g Medium rare roast beef (thinly sliced)
• 1.5 Punnets cherry tomatoes, halved
• 2 Medium Lebanese cucumbers
• ¼ Spanish onion
• Small handful chopped mint
• Small handful chopped coriander
• Small handful cashews
• 300g Rice noodles, cooked
• 1/3 cup of sweet chilli
• Juice of half a lemon
• 2 tablespoons Soy Sauce (use Tamari for a wheat free version)
• 1 tsp sesame oil


  1. Lightly boil rice noodles until ‘al dente’. Set aside to drain.
  2. Mix dressing ingredients together in a cup, stir well
  3. Place the steak in a glass or ceramic dish. Drizzle half the dressing. Cover with plastic wrap and place in the fridge for 2 hours to develop the flavours.
  4. Heat a barbecue grill or chargrill on medium-high. Brush the beef with a little of the dressing mixture. Cook on grill for 2-3 minutes on each side for medium or until cooked to your liking. Transfer to plate. Set aside to rest.
  5. Combine the noodles, tomatoes, cucumber, spanish onion, fresh mint and coriander in a bowl.
  6. Thinly slice the beef across the grain. Add the beef to the noodle mixture.
  7. Pour over the remaining dressing and gently toss to combine. Divide the salad mixture among the bowls and serve immediately.


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