Thai Beef Noodle Salad

By The Canadian Living Test Kitchen

Tested till perfect

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Thai Beef Noodle Salad

Thai Beef Noodle Salad
Photography by Matthew Kimura

This recipe makes 6 servings

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Nutritional Info

Per each of 6 servings: about -
cal 363
pro 21 g
total fat 13 g
sat. fat 3 g
carb 41 g
fibre 3 g
chol 31 mg
sodium 873 mg
% RDI: -
calcium 4
iron 15
vit A 26
vit C 20
folate 14
  • Portion size: 4 to 6

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

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

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

Source : Canadian Living Magazine: July 2007

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