Thai Beef Noodle Salad
Servings: 4
Treat your taste buds to a vibrant explosion of flavors with this Thai-inspired dish! Succulent chargrilled beef meets a refreshing mix of crunchy veggies, fragrant herbs, and silky rice noodles, all tied together with a tangy, sweet, and savory lime-ginger dressing. Perfect for a light dinner or a crowd-pleasing lunch, this salad is as easy to make as it is delicious!
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Ingredients
- 500 g beef eye fillet trimmed
- 1 tbsp olive oil
- 125 g dried rice vermicelli noodles
- 1 telegraph cucumber halved lengthways, seeds removed, thinly sliced
- 1 red capsicum very thinly sliced
- 1 red onion very thinly sliced
- 250 g punnet cherry tomatoes halved
- 1 cup fresh coriander
- 1 cup fresh mint
- 1 cup fresh Thai basil or regular basil leaves
- 1 long red chilli seeds removed, finely chopped
- 1/4 cup lime juice
- 1 tbsp sesame oil
- 2 tbsp brown sugar
- 2 tbsp fish sauce
- 1 tbsp light soy sauce
- 1 tbsp grated ginger
- 2 garlic cloves finely chopped
Instructions
- Preheat a chargrill or barbecue on high heat. Brush the beef fillet with olive oil, season with salt and pepper, and grill for 10 minutes, turning occasionally, for rare or until cooked to your preference.
- In a large mixing bowl, add lime juice, sesame oil, brown sugar, fish sauce, soy sauce, grated ginger, and chopped garlic. Combine well.
- In the same bowl, combine red onion, cucumber, capsicum, cherry tomatoes, coriander, mint, basil, and chopped red chilli.
- Cover loosely with foil and let the beef rest for 5 minutes before slicing thinly.
- Soak rice vermicelli noodles in a bowl of boiling water for 5 minutes until softened. Add them to the mixing bowl with the Thai basil, mint, and coriander. Combine well.
- Add the beef and toss to combine. Serve immediately in individual plates.