Thai beef salad with noodles

Thai beef salad with noodles




  • 650g rump steak
  • salt and pepper
  • 1 teaspoon olive oil
  • 100g vermicelli rice noodles
  • 1 cup bean shoots
  • 2 lebanese cucumbers, cut into strips
  • ½ cup mint leaves
  • ½ cup coriander leaves
  • ½ cup basil leaves
  • 1 long red chilli, seeds removed, cut into thin strips
  • 2 tablespoons brown sugar
  • 2 tablespoons lime juice
  • 2 tablespoons fish sauce
  • roasted peanuts to garnish


Pound steak to tenderise (very therapeutic) and season with salt and pepper.

Heat oil in frypan over high heat, add steak and cook for 3 minutes each side for medium ‘doneness’.

Transfer meat to plate and cover with foil to keep warm.

Soak the vermicelli in boiling water for 2 minutes, drain in a sieve, rinse with cold water and drain again.

Divide the vermicelli between 4 serving bowls.

In a large bowl combine the bean shoots, cucumber, herb leaves and chilli. Place on top of the vermicelli.

In a small bowl combine sugar, lime juice and fish sauce.

Thinly slice the beef and place on the greens, drizzle with dressing and top with peanuts.


  • Use Thai basil if you can find it in your local supermarket or grocer.
  • Take this salad on a picnic – keep the noodles with salad bits, meat and dressing in three separate containers and combine in the great outdoors.
  • Long chillis are quite mild, but omit if your kids won’t like the heat.
  • Recipe created by Melissa Hughes for Kidspot.

Serving Suggestions


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