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Thai-style beef & noodle salad

 (Source: Simon Holst)

Simon Holst

From  Simon Holst

This interesting salad makes a great meal for a warm night. It all needs to happen fast so you must prepare all the ingredients before you start cooking!

For 3 servings:
Cost per serving: $4.50
Time to prepare: about 25 minutes
about 300g flank steak
2 Tbsp each Kikkoman soy sauce and wine vinegar
1 Tbsp each brown sugar and sesame oil

3 Tbsp lime or lemon juice
1 Tbsp each fish sauce, brown sugar, peanut butter and grated fresh root ginger
1 large clove garlic, peeled and grated
chilli to taste

1 or 2 packets 2-minute noodles (oriental or chicken-flavoured)
1/2 small cabbage, shredded
2 tsp sesame oil
1-2 carrots, julienned or shredded
2 spring onions, sliced diagonally
6-8 cherry tomatoes, halved
2 Tbsp each chopped mint, coriander and roasted peanuts

Put the steak in an unpunctured plastic bag with the next four ingredients. Set aside to stand for at least 5 minutes while you prepare everything else.

Put all the dressing ingredients in a small blender or hand-mix in a bowl. Mix well until creamy and smooth. Set aside until required.

Cook the noodles according to the packet instructions (use both packets for a more substantial meal, but discard the second flavour sachet), but do not drain. Stir the shredded cabbage into the undrained cooked noodles and leave for 2-3 minutes before draining. Return the noodles and cabbage back to the pot or large bowl and toss through the sesame oil. Add the carrots, onions and tomatoes, drizzle with the dressing, then toss together before arranging on a platter or serving plates.

Heat the barbecue grill or hotplate, then lightly rub with oil. Place the drained, marinated steak on the barbecue and cook for 2-2 1/2 minutes per side until well browned but the inside is pink. Remove the steak from the barbecue and leave to rest for about 5 minutes.

Holding the knife diagonally, slice the cooked steak in strips about 5cm long across the grain of the meat. Place the sliced meat on the noodle salad, sprinkle with the mint, coriander and peanuts, and serve immediately.


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