Thai Beef Noodle Salad Thai Beef Noodle Salad

Thai Beef Noodle Salad 150 Image by: Thai Beef Noodle Salad 150 Author: Canadian Living

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

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: July 2007




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.

Nutritional facts Per each of 6 servings: about

  • Sodium 873 mg
  • Protein 21 g
  • Calories 363.0
  • Total fat 13 g
  • Cholesterol 31 mg
  • Saturated fat 3 g
  • Total carbohydrate 41 g


  • Iron 15.0
  • Folate 14.0
  • Calcium 4.0
  • Vitamin A 26.0
  • Vitamin C 20.0
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Thai Beef Noodle Salad