Thai Beef & Noodle Salad
Enjoy this flavourful and refreshing Thai-inspired beef and noodle salad.
Product: Ogilvies & Co Coconut, Lime & Coriander Marinade
Serves 4
Effort: Easy
Preparation time: 30 minutes + marinating time
Cooking time: 15-20 minutes
Gluten free
Ingredients
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4 steaks (200g each)
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1/4 cup olive oil
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1 tbsp fish sauce
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1/4 cup coconut, lime & coriander marinade
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1 tsp ginger – fresh or paste
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Salt and pepper to taste
Dressing
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1/4 cup peanut oil or other neutral oil
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Juice of 1 lime
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2 tbsp fish sauce
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1/4 cup coconut, lime & coriander marinade
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1 tbsp honey
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Salt and pepper to taste
Salad
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200g vermicelli rice noodles, cooked and cooled
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1 mango, cubed
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2 carrots, grated
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1 cucumber, sliced into 2-inch batons
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1/4 wombok, sliced thinly
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3 spring onions, sliced
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1 cup cherry tomatoes, halved
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1/2 cup fresh basil leaves
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1/2 cup fresh mint leaves
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1/2 cup fresh coriander leaves
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1/4 cup coconut flakes
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1/4 cup crispy shallots
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1/4 cup salted peanuts
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Fresh chilli, sliced (optional)
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Lime wedges to serve
Instructions
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In a bowl, combine olive oil, fish sauce, coconut, lime & coriander marinade, ginger, salt, and pepper.
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Place the steaks in a shallow dish and coat them with the marinade. Allow the beef to marinate for at least 30 minutes, or preferably, refrigerate for a few hours.
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Heat a grill or grill pan over medium-high heat. Cook the marinated steaks for about 3-4 minutes per side or until desired doneness is achieved.
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Remove from heat and let the steaks rest for a few minutes before slicing them thinly. Leave to cool before adding to salad.
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In a small bowl, whisk together peanut oil, lime juice, fish sauce, coconut, lime & coriander marinade, honey, salt, and pepper.
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In a large serving bowl, combine the cooked and cooled vermicelli rice noodles, mango cubes, grated carrots, cucumber batons, sliced wombok, spring onions, cherry tomatoes, basil, mint, and coriander leaves.
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Toss the salad ingredients gently to combine
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Arrange the sliced beef on top of the salad.
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Sprinkle coconut flakes, crispy shallots, salted peanuts, and sliced fresh chili (if using) over the salad.
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Pour the prepared dressing over the salad. Garnish with lime wedges.
Hints & tips
Beef - Sirloin, boneless rib eye, porterhouse, scotch fillet or rump steak, flank or flat iron steak are good options for this salad. Cooking them hot and fast on the bbq then slicing againest the grain will create flavourful tender meat.
The grain of the steak is referring to the direction the muscle fibers run within the piece of meat. Cutting against the grain means to cut through the fibers and make them shorter. This makes the meat more tender and easier to chew.
Easy swaps - Swap vermicelli rice noodles with soba noodles, udon noodles, or even whole wheat noodles for a different texture and flavour.
Wombok (Chinese Cabbage): Substitute wombok with regular green cabbage or Napa cabbage for a similar crisp texture. Use shredded kale or Brussels sprouts for a heartier, more robust flavour.
Make ahead of time - Prepare all the elements ahead of time and keep them in separate airtight containers as not to spoil any of the flavours and textures. The steak can be marinated up to 24 hours before and even cooked and cooled and left in the fridge until ready to serve.
Serving suggestion - Serve this salad as a easy light summer dinner or as part of a bigger festive spread for everyone to try.
Portion size - Serves 4 as a main dish, 2 with leftovers.
Storage - Store leftovers in the fridge for 2 days, after that it will loose its freshness. Not suitable for freezing.
