Skip to Content

Opening Hours

Today7.30am - 8.30pm
Friday7.30am - 8.30pm
Saturday7.30am - 8.30pm
Sunday7.30am - 8.30pm
Monday7.30am - 8.30pm
Tuesday7.30am - 8.30pm
Wednesday7.30am - 8.30pm


Thai style beef salad with crispy noodles

Serves   4
Prep time: 15 mins
Cooking time: 15 mins

Zesty, slightly sweet, with a hint of heat. The perfect salad for spring especially when fresh local lemons are still available in stores at a good price.


This recipe is part of a weekly meal planner for 5 family recipes for under $100.

 

Thai style beef salad with crispy noodles

Ingredients

Method

Ingredients

  • 2 tablespoons oil 
  • 500g stir fry beef, rump steak, or your favourite beef cut 
  • ½ teaspoon salt  
  • Pepper, to taste 
  • 1 small red onion, thinly sliced 
  • 1 large carrot*, cut into matchsticks 
  • 15g fresh mint, roughly chopped 
  • 120g mesclun salad or your favourite salad mix 
  • 140g crispy noodles
Dressing
  • Zest and juice of 2 lemons*
  • ¼ cup sweet chilli sauce
  • 2 teaspoons fish sauce or 1 teaspoon soy sauce
  • 1 clove garlic, grated or ½ teaspoon crushed garlic 

Method

  1. Combine dressing ingredients together and set aside. 
  2. Heat oil in a frying pan on the stove over high heat, mix beef with salt and pepper and sear in batches until cooked. Set aside. 
  3. Combine sliced red onion, carrots, mint, and mesclun salad together in a large bowl. Pour half of the dressing over the salad and mix through.  
  4. In another bowl combine the remaining dressing with the cooked beef.  
  5. To serve, place salad on a wide dish or bowl, add beef, then top with crispy noodles.   

Tips: If using a steak cut of beef, cut into thin slices before searing on the pan. Any mix of salad ingredients will work in this recipe - you want to aim for about 2 loose cups of salad per person.  

Leftovers: Eat for lunch the next day.