Thai Beef and Noodle Salad

Cook Time 30 minutes

Servings 4


1 x 300g rump steak, brought to room temperature

300g thin rice noodles, rehydrated in boiling water for 5 minutes

1 Lebanese cucumber, seed removed and sliced

1 French shallot, finely sliced

1 handful each of Thai basil, Vietnamese mint, coriander

2 tbsp roasted peanuts, chopped


2 small red chilli, finely chopped

1 tsp of finely grated lemongrass

1 clove garlic, minced

2 limes, juiced

2 tbsp caster sugar

2 tbsp fish sauce


For the dressing combine all the ingredients together.

Heat a large frypan over medium-high heat. Pat the steak dry and massage oil all over, then season generously with salt. Cook for 2 minutes then turn and cook for a further 2 minutes. Remove from the pan and place on a plate. Drizzle over two tablespoons of dressing (post marinate) and rest for 5 minutes.

Combine the noodles, cucumber, shallots and toss through the remaining dressing. Now add the herbs and toss again. Arrange on a platter and top with sliced steak and peanuts.


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