We love a zesty, full of flavour salad that’s easy to throw together. It feel like a lot of ingredients, but the chopping is totally worth it. Plus if you leave the dressing off, you can store the salad in the fridge for 2 or so days and enjoy the leftovers!
We totally recommend adding this Thai Beef Salad to your meal planner this week. You won’t regret it!
Thai Beef and Noodle Salad
A flavour packed salad, perfect for warmer days!
Ingredients
- 600 g beef, steak, lean
- 1 tsp oil, olive
Salad
- 4 cup salad leaves, mixed
- 1 cucumber thinly sliced
- 1/2 onion, red thinly sliced
- 1 bunch mint leaves picked
- 1 bunch coriander leaves picked
- 1 bunch thai basil leaves picked
- 200 g tomato, cherry halved
- 125 g noodles, rice vermicelli, dried
- 1/4 cup peanuts, raw optional, unsalted
Dressing
- 1/4 cup juice, lime
- 3 tsp sugar, brown
- 2 tsp oil, sesame
- 3 tsp fish sauce GF if required
- 1 tsp soy sauce GF if required, salt reduced
- 1 clove garlic crushed
- 1 tsp ginger, minced
- 1 chilli, red optional
Instructions
- Combine salad ingredients into a big bowl.
- Soak noodles in a bowl of boiling water for 5 minutes, set aside.
- Pre-heat pan to medium-high. In a dry pan, roast unsalted peanuts for a few minutes or to your liking. Set aside.
- Turn pan heat up to high. Add oil and cook steak for 2-3 minutes on each side (medium) or until your liking. Loosely cover with foil and set aside to rest.
- Whisk together dressing ingredients, set aside.
- Drain noodles and divide among 4 bowls, add salad and toss to combine.
- Slice rested steak and combine with noodles and salad.
- Drizzle salad dressing and add nuts to serve.
Notes
1 serve provides:
- 1 serve protein
- 1 serve fat
- 1 serve carbohydrate
- 3 serves vegetables
Calories: 464kcal | Carbohydrates: 39g | Protein: 38g | Fat: 15g | Saturated Fat: 4g | Sodium: 531mg | Fiber: 7g | Sugar: 6g | Calcium: 113mg
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