Thai noodle and beef salad

Thai noodle and beef salad

Based on 36 ratings
Team

Team

Editorial Team at Kitchen Stories

Difficulty

Medium 👍

Preparation

20 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
150 g
glass noodles (thin)
300 g
beef (e.g. entrecôte)
1
bell pepper (red)
1
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
MetricImperial

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

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How-To Videos

how-to-cut-a-bell-pepper

How to cut a bell pepper

basic-vinaigrette

Basic mustard vinaigrette

Nutrition per serving

Cal738
Fat25 g
Protein45 g
Carb87 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.
    • 1 bell pepper
    • 1 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.

  • Enjoy your meal!

    Thai noodle and beef salad

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