Thai beef salad

PT30M

Share recipe

Ingredients

Metric

Imperial

Thai beef salad

Dressing

1
To start the salad, cook the noodles according to packet instructions and set aside
2
Cut the Chinese leaf into thin strips and place into a large salad bowl. Cut the tomatoes into wedges and add to the bowl
3
Cut the cucumber in half and remove the seeds with a teaspoon. Cut into 8cm long strips and mix into the salad
4
De-seed the red pepper and finely dice. Slice the spring onions, add to the bowl with the pepper and cooked noodles, mixing to combine
5
For the dressing, place the sugar in a bowl. Add the lime juice and stir until the sugar dissolves, then add the soy sauce
6
Fry the strips of beef in a hot pan with the oil for a few seconds until warmed through then drain on kitchen paper
7
Dress the salad with the dressing and divide into bowls. Lay the strips of beef on top and garnish with torn mint and coriander. Serve immediately
Share recipe