Beef and rice noodle salad

ServesServes 4
Preparation time Preparation time 10 min
Cooking timeCooking time 8 min


  • 2 cloves garlic
  • 2 small red chillies
  • 50ml light soy sauce
  • 50ml lime or lemon juice
  • 25ml fish sauce
  • 30g palm sugar
  • 400g lean fillet steak
  • vegetable oil for cooking
  • 100g vermicelli rice noodles
  • 1 small Lebanese cucumber
  • 1 small red onion
  • 1 cup fresh mint leaves
  • 1 cup fresh coriander leaves
  • 8 large soft lettuce leaves, such as butter lettuce
  • sweet chilli sauce, to serve


  1. Peel the garlic and finely dice it and the chilli
  2. Place into a large mixing bowl, add the rest of the dressing ingredients and stir to dissolve the sugar
  3. Season the beef with salt and pepper
  4. Heat the oil in a fry pan over a high heat
  5. The cooking time depends on how well done you like your beef; allow 2 minutes each side for rare, 4 minutes each side for medium
  6. Once you have cooked the beef put it in a warm place to rest for 10 minutes
  7. Place the noodles in a bowl, pour in enough boiling water to cover, and leave for 1 minute or until soft
  8. Drain thoroughly and then add to the bowl of dressing
  9. Peel and slice the onion and dice the cucumber and add to the noodles
  10. Slice the beef and add to the bowl with the mint and coriander leaves
  11. Divide the salad between the lettuce leaves and roll loosely
  12. Serve with sweet chilli sauce for dipping

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