Thai noodle and beef salad

Thai noodle and beef salad

22 ratings

Rebecca, dedicated cook


„An exotic, flavorful salad that can be prepared easily.“

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)
1
bell pepper (red)
1
onion (red)
10 leaves
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
  • 150 g glass noodles (thin)
  • 300 g beef (e.g. entrecôte)
  • 1  bell pepper (red)
  • 1  onion (red)
  • 10 leaves 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

Utensils

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

Enjoy with

Riesling late harvest wine, medium-dry, 2012
This elegant white wine harmonizes wonderfully with this refined salad. Aromas of apricot, blood orange, and grapefruit underscore the sweet and sour nuances of the flavors.

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 leaves 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.