- 1 cucumber
- 3 medium carrots
- 200g (7oz) green beans, trimmed, blanched and refreshed
- 4 spring onions, finely sliced
- 300g (10oz) ready-cooked noodles (we used udon)
- 3 sirloin steaks, about 2.5cm (1in) thick
- 4tbsp roughly chopped coriander
- 4tbsp roughly chopped peanuts, toasted
- for the dressing
- 1tbsp agave syrup (from supermarkets and Holland & Barrett)
- 2tbsp Thai fish sauce
- 2tbsp rice vinegar
- 1tbsp sweet chilli
- juice 1 lime
To make the dressing, mix together the dressing ingredients and stir.
To make the salad, peel the cucumber with a swivel peeler. Using the same peeler, make ribbons of the flesh by dragging it down, stopping when you get to the seeds. Repeat the process with the carrots and set aside. Toss the green beans with the cucumber, carrots and spring onions, and pour over half the dressing.
Heat a frying pan with a little oil, and fry the noodles for 2 minutes, until they begin to colour. Allow to cool and toss through the cucumber mix. Heat the same pan again until sizzling hot.
To cook the steaks, season and lightly oil, then cook on each side for 3 to 4 minutes for rare to medium rare, or longer if you prefer, then allow them to rest for 5 minutes. To serve, slice the steaks, toss them through the salad with most of the coriander and peanuts, and divide between 4 plates, scattered with the remaining coriander and peanuts. Serve immediately.
Top Tip for making Thai Beef Salad with Green Bean Noodles
This salad will keep overnight in the fridge up to the end of step 2. Cook the steaks and toss the herbs and nuts through just before serving.