Tested till perfect Thai Beef Noodle Salad
Thai Beef Noodle Salad
Photography by Matthew Kimura

Thai Beef Noodle Salad

Flank steak absorbs intense flavours from this marinade. Wear rubber gloves while handling chilies.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: July 2007

Recipe2 out of 5 based on 4 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4 to 6

Ingredients

  • 1 1flank marinating steakflank marinating steaks, (about 1 lb/500 g)
  • 1 1English cucumberEnglish cucumbers
  • 1 1carrotcarrots, large
  • 6 oz 6ozwide rice stick noodles
  • 1/4 1/4red onionred onions, thinly sliced
  • 3 tbsp 3tbspchopped fresh coriander
  • 3 tbsp 3tbspchopped fresh mint
  • 3 tbsp 3tbspThai basil leafThai basil leaves or basil leaves
  • 1/4 cup 1/4cupchopped unsalted peanutunsalted peanuts

Marinade

  • 2 tbsp 2tbspsoy sauce
  • 1 tbsp 1tbspsesame oil
  • 1 tbsp 1tbspvegetable oil
  • 2 cloves 2clovesgarlic, minced
  • 2 tbsp 2tbspgrated gingerroot
  • 1 tbsp 1tbspgranulated sugar

Dressing

  • 1/2 cup 1/2cuphot water
  • 1/4 cup 1/4cupgranulated sugar
  • 2 tbsp 2tbsplime juice
  • 2 tbsp 2tbspfish sauce
  • 2 2Thai chili pepper, seeded and thinly sliced
To change the number of servings, enter the number, then press "calculate". or reset

Preparation

Marinade: In glass baking dish, combine soy sauce, sesame oil, vegetable oil, garlic, ginger and sugar; add steak, turning to coat. Cover and refrigerate for 4 hours, turning occasionally. (Make-ahead: Refrigerate for up to 12 hours.)

Dressing: In jar with tight-fitting lid, shake water with sugar until dissolved. Add lime juice, fish sauce and chilies; shake to combine. (Make-ahead: Refrigerate for up to 5 days.)

Using vegetable peeler, slice cucumber lengthwise into thin strips, slicing around centre seeds. Slice carrot lengthwise into thin strips; set aside.

In large pot of boiling salted water, cook rice noodles for 6 to 7 minutes or until tender.

Drain and chill under cold water; drain and transfer to large bowl. Toss with dressing. Set aside.

Discarding marinade, place steak on greased grill over medium-high heat; close lid and grill, turning once, until desired doneness, about 8 minutes for medium-rare. Transfer to cutting board and tent with foil; let stand for 5 minutes. Thinly slice against the grain.

Add cucumber, carrot, onion, coriander, mint and basil to noodle mixture; toss to coat. Divide among bowls or plates; top with steak and sprinkle with peanuts.

Additional information : Herbs to harvest from your Thai herb garden:
Chilies, coriander, mint, Thai basil

Nutritional Information Per each of 6 servings: about

cal 363 pro 21g total fat 13g sat. fat 3g
carb 41g fibre 3g chol 31mg sodium 873mg

% RDI:

calcium 4 iron 15 vit A 26 vit C 20
folate 14
All rights reserved. Transcontinental Media G.P. © 2014