Thai noodle and beef salad

Thai noodle and beef salad

Based on 30 ratings

Difficulty

Medium 👍
20
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
150 g glass noodles (thin)
300 g beef (e.g. entrecôte)
bell pepper (red)
onion (red)
10 g mint
40 ml soy sauce
1 tsp honey
20 ml fish sauce
20 ml sweet chilli sauce
½ lime (juiced)
½ tbsp peanut oil
50 g unsalted peanuts
vegetable oil for frying
salt
pepper
Metric
Imperial

Utensils

  • large bowl
  • colander
  • cutting board
  • knife
  • whisk (optional)
  • small bowl
  • resealable freezer bag (optional)
  • large frying pan
  • cooking spoon
  • salad servers (optional)
  • serving dish

Nutrition per serving

Cal
738
Protein
45g
Fat
25g
Carb
87g

Step 1/8

Steep glass noodles, according to package instructions, in salted hot water for approx. 5 - 6 min.
  • 150 glass noodles
  • large bowl

Steep glass noodles, according to package instructions, in salted hot water for approx. 5 - 6 min.

Step 2/8

Drain glass noodles and briefly rinse under cold water. Cut shorter with a knife if desired.
  • colander
  • cutting board
  • knife

Drain glass noodles and briefly rinse under cold water. Cut shorter with a knife if desired.

Step 3/8

Mix soy sauce and honey to make a marinade.
  • 40 ml soy sauce
  • 1 tsp honey
  • whisk (optional)
  • small bowl

Mix soy sauce and honey to make a marinade.

Step 4/8

Cut beef into strips, approx. 0.5cm thick, and marinate in the mixture for approx. 5 - 10 min.
  • 300 beef
  • resealable freezer bag (optional)
  • cutting board
  • knife

Cut beef into strips, approx. 0.5cm thick, and marinate in the mixture for approx. 5 - 10 min.

Step 5/8

In the meantime, cut bell pepper, onion, and mint leaves into fine strips and put into a large bowl.
  • 1 bell pepper
  • 1 onion
  • 10 mint
  • large bowl

In the meantime, cut bell pepper, onion, and mint leaves into fine strips and put into a large bowl.

Step 6/8

For the dressing, mix fish sauce, sweet chili sauce, lime juice, and peanut oil. Pour the dressing onto the vegetables.
  • 20 ml fish sauce
  • 20 ml sweet chili sauce
  • ½ lime
  • ½ tbsp peanut oil
  • small bowl

For the dressing, mix fish sauce, sweet chili sauce, lime juice, and peanut oil. Pour the dressing onto the vegetables.

Step 7/8

Brown the beef strips on all sides in a hot frying pan with some vegetable oil for approx. 3 – 5 min.
  • vegetable oil for frying
  • large frying pan
  • cooking spoon

Brown the beef strips on all sides in a hot frying pan with some vegetable oil for approx. 3 – 5 min.

Step 8/8

Mix glass noodles with vegetables and beef. Fold in peanuts and serve warm in a large serving dish.
  • 50 peanuts
  • salad servers (optional)
  • serving dish

Mix glass noodles with vegetables and beef. Fold in peanuts and serve warm in a large serving dish.