Thai Beef Salad

An exotic asian treat


  • 1 x 300g pack fine rice noodles
  • 1/2 tbsp sesame oil
  • 2 x 500g (1lb) sirloin steaks
  • 1 tbsp olive oil
  • 2 large carrots, grated
  • 1 x 240g pack radishes, finely sliced
  • 1 cucumber, ribboned
  • 2 little gem lettuces, cut into thin wedges
  • 4 spring onions, finely sliced
  • 1 tbsp sesame seeds, toasted
  • Fresh coriander, a sprig
  • handful fresh mint leaves
  • 1 red chilli, finely sliced


  • 1½ tbsp sesame oil
  • 2 limes, juiced
  • 1 tbsp palm sugar
  • 1 tbsp fish sauce
  • 1 tsp soy sauce


  1. Cook the noodles following the packet instructions. Toss with the sesame oil and set aside to cool.
  2. Brush the steaks with the olive oil. Heat a griddle pan over a high heat and cook the steaks for 1-2 minutes on each side for rare meat, or 2-3 minutes each side for medium-rare meat, depending on thickness. Season well and leave to rest; thinly slice.
  3. Meanwhile, for the dressing, put the sesame oil, lime juice, sugar, fish and soy sauces into a small, lidded jar to transport to your picnic.
  4. Put the carrots, radishes, cucumber and noodles in a lidded container and toss to combine. Add the lettuce, spring onions, beef, sesame seeds, herbs and chilli; seal the container. Dress the salad just before serving.

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