Thai Beef Noodle Salad
Elevate your weeknight dinners with this vibrant and flavorful Thai Beef Noodle Salad, a refreshing fusion of tender beef, crisp vegetables, and chewy rice noodles tossed in a zesty lime-soy dressing. This quick and easy recipe combines savory, tangy, and slightly sweet flavors, thanks to the perfect balance of fish sauce, lime juice, and a hint of brown sugar. Packed with colorful ingredients like crunchy cucumbers, julienned carrots, and juicy cherry tomatoes, it’s topped with fresh herbs like cilantro and mint for an aromatic twist, and finished with a satisfying crunch of roasted peanuts. Perfect as a light yet satisfying meal, this Thai-inspired dish is ready in just 30 minutes, making it an ideal choice for busy weeknights or an impressive dish for casual gatherings. Serve it fresh and let the bold, bright flavors transport your taste buds straight to Thailand!
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Recipe Information
Ingredients
- 200 grams Rice noodles
- 300 grams Beef sirloin steak
- 2 tablespoons Soy sauce
- 2 tablespoons Fish sauce
- 3 tablespoons Lime juice
- 1 tablespoon Brown sugar
- 2 cloves Garlic
- 1 medium Red chili
- 1 medium Cucumber
- 1 large Carrot
- 1 medium Red bell pepper
- 150 grams Cherry tomatoes
- 20 grams Fresh cilantro
- 10 grams Fresh mint leaves
- 50 grams Roasted peanuts
- 1 tablespoon Vegetable oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Cook the rice noodles according to the package instructions. Once cooked, drain and rinse under cold water to stop the cooking process. Set aside.
Season the beef sirloin steak with salt and black pepper on both sides. Heat a skillet over medium-high heat and add the vegetable oil. Sear the steak for 3-4 minutes on each side for medium-rare, or adjust cooking time to your desired doneness. Remove the steak from the heat and let it rest for 5 minutes before slicing thinly against the grain.
To prepare the dressing, mince the garlic and red chili finely. In a small bowl, whisk together the soy sauce, fish sauce, lime juice, brown sugar, minced garlic, and red chili. Stir until the sugar dissolves and set aside.
Prepare the vegetables: thinly slice the cucumber and red bell pepper, julienne the carrot, and halve the cherry tomatoes. Roughly chop the cilantro and mint leaves.
In a large mixing bowl, combine the cooked rice noodles, sliced vegetables, and herbs. Pour the dressing over the salad and toss well to combine.
Arrange the noodle salad on a serving platter. Top with the sliced beef and sprinkle roasted peanuts over the top.
Serve the Thai Beef Noodle Salad immediately, garnished with extra cilantro or mint if desired.
Nutrition Facts
Calories |
406 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.6 g | 28% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 57 mg | 19% | |
| Sodium | 1396 mg | 61% | |
| Total Carbohydrate | 27.9 g | 10% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 8.6 g | ||
| Protein | 27.2 g | 54% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 63 mg | 5% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 749 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
