Thai noodle and beef salad

Based on 32 ratings
Julie

Julie

Editor-in-Chief

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
45 g
Fat
25 g
Carb
87 g
  • Step 1/8

    Steep glass noodles, according to package instructions, in salted hot water for approx. 5 - 6 min.
    • 150 g 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 g 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.
    • bell pepper
    • onion
    • 10 g 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 g peanuts
    • salad servers (optional)
    • serving dish

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