Thai Beef Patties with Noodle Salad
Experience the vibrant flavors of Southeast Asia with these Thai Beef Patties with Noodle Salad—a perfect balance of savory, fresh, and zesty elements. Succulent beef patties, infused with aromatic herbs like cilantro and mint, pack a punch thanks to garlic, chili, and umami-rich soy and fish sauces. Paired with a colorful and refreshing rice noodle salad dressed in a tangy lime-honey-sesame vinaigrette, this dish delivers a delightful fusion of textures and tastes. Quick to prepare and loaded with fresh veggies like carrot, cucumber, and red bell pepper, this recipe is ideal for a light yet satisfying dinner or a crowd-pleasing meal prep option. Garnished with toasted sesame seeds and a sprinkle of fresh cilantro, these Thai-inspired flavors will transport your taste buds straight to the bustling street markets of Bangkok.
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Recipe Information
Ingredients
- 500 g ground beef
- 2 tbsp fresh cilantro, chopped
- 2 tbsp fresh mint, chopped
- 2 stalks green onions, finely chopped
- 2 garlic cloves, minced
- 1 red chili, finely chopped
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 50 g panko breadcrumbs
- 1 egg
- 200 g rice noodles
- 1 carrot, julienned
- 1 cucumber, julienned
- 1 red bell pepper, thinly sliced
- 3 tbsp fresh lime juice
- 1 tbsp soy sauce (for dressing)
- 1 tsp fish sauce (for dressing)
- 1 tbsp honey
- 1 tsp sesame oil
- 1 tbsp toasted sesame seeds
- 2 tbsp vegetable oil (for frying)
- 2 tbsp fresh cilantro leaves (for garnish)
Instructions
In a large mixing bowl, combine the ground beef, chopped cilantro, mint, green onions, minced garlic, red chili, soy sauce, fish sauce, panko breadcrumbs, and egg. Mix well until evenly combined.
Shape the mixture into small patties, about 2 inches in diameter, and set them aside on a plate.
Cook the rice noodles according to the package instructions. Drain and rinse under cold water to stop the cooking process. Set aside.
In a small bowl, whisk together lime juice, soy sauce (for dressing), fish sauce (for dressing), honey, and sesame oil to make the noodle salad dressing.
In a large mixing bowl, toss the cooked noodles with julienned carrot, cucumber, and red bell pepper. Pour the dressing over the noodle mixture and sprinkle with toasted sesame seeds. Mix until evenly coated. Set aside.
Heat vegetable oil in a large non-stick skillet over medium heat. Fry the patties in batches for 3-4 minutes on each side, or until golden brown and cooked through.
Serve the Thai beef patties alongside the dressed noodle salad. Garnish with fresh cilantro leaves before serving.
Nutrition Facts
Calories |
594 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.6 g | 49% | |
| Saturated Fat | 12.1 g | 61% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 131 mg | 44% | |
| Sodium | 1290 mg | 56% | |
| Total Carbohydrate | 34.4 g | 13% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 8.6 g | ||
| Protein | 27.7 g | 55% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 88 mg | 7% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 609 mg | 13% | |
*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.
