Asian Beef and Noodle Salad Recipe

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(12 ratings)

Asain food - Beef Noodle Salad - soba noodles - woman&home
Serves4 plus leftovers for 1
SkillEasy
Total Time35 mins
Nutrition Per PortionRDA
Calories324 Kcal16%
Fat11 g16%
Saturated Fat2.5 g13%
Jane Curran
By Jane Curran
published

Method

  1. Bring a pan of water to the boil, add the noodles and cook according to the pack instructions. Drain, rinse in cold water, toss in ½tbsp of the oil and set aside.

  2. Heat 1tbsp of the oil in a heavy-based frying pan, add the steak and cook for 3 to 5 minutes on each side. Remove from the pan and, when cool enough to handle, slice thinly and set aside. Mix the sauces, mirin, lime juice and honey; set aside.

  3. Heat a heavy-based frying pan to medium, add the remaining oil, shallots, chilli, garlic and lemongrass, and cook, stirring often for 2 or 3 minutes, or until soft and lightly browned. Remove from the heat. Now, either in the pan or a large bowl, toss all the ingredients together in the chilli mixture and dressing, and serve.

Ingredients

  • 150g (5oz) soba noodles
  • 2½tbsp oil
  • 500g (1lb 2oz) rump or sirloin steak, fat trimmed
  • 1tsp Thai fish sauce
  • 1tbsp soy sauce
  • 1½tbsp mirin
  • juice 2 limes
  • 2tsp honey
  • 2 shallots, finely chopped
  • 1 red chilli and 2 garlic cloves
  • 1 stick lemongrass
  • 1 head Chinese leaf, chopped
  • 2 small carrots, peeled into ribbons
  • 5 spring onions, sliced
  • ½ cucumber, peeled into ribbons
  • 2tbsp coriander, roughly chopped
  • 2tbsp mint, roughly chopped
Top Tip for making Asian Beef and Noodle Salad

Use the leftovers for lunch the next day. Just serve in lettuce wraps, with a dip of sweet chilli sauce mixed with a little soy sauce.

Jane Curran
Jane Curran

Jane Curran is a freelance food editor, stylist, writer and consultant based in Cape Town. Former food director of TI Media & woman&home. All about food, wine (dipWSET), gardening and the Arsenal.

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