June 27, 2024

Thai Inspired Beef and Noodle Salad

Thai Inspired Beef and Noodle Salad

This Thai beef noodle salad is made with easy-to-cook skirt steak and served cold with ramen noodles, veggies and a lime and fish sauce dressing.




For the steak:

For the noodle salad:

  • 2 packs of ramen noodles (60g per package, about 2 oz per package), flavour packet discarded
  • 3/4 large cucumber, sliced thin
  • 1 1/2 cups thinly sliced daikon radish (peeled)
  • 1/2 to 1 serrano pepper, thinly sliced (depending on spice preference)
  • 3 tbsp fresh lime juice
  • 1 1/2 tbsp fish sauce
  • 2 tsp brown sugar
  • 1 tsp sambal oelek
  • 1 1/2 tbsp avocado oil
  • 3/4 cup roasted and salted peanuts, chopped
  • 3/4 cup Thai basil and fresh mint (combined)

For the steak:

  1. In a large ziploc bag, combine the fish sauce, tamari, five spice, lime juice, brown sugar and avocado oil. Place the steak inside and seal, removing any trapped air. Rub generously to coat all sides and transfer to the fridge for 30 minutes.
  2. When ready to cook, heat a large skillet (stainless steel or a well seasoned cast iron) over medium-high heat. Remove the steak from the marinade, letting any excess marinade drip into the bag.
  3. Pat the steak slightly with paper towel and drizzle a bit more avocado oil on both sides, or directly in the skillet.
  4. Place in the hot skillet and cook for three minutes, adjusting the heat as needed, until browned and then flip and cook for an additional two minutes. This type of steak cooks very quickly, and should be cooked to medium-rare in about four to five minutes total.
  5. Remove the steak and let it rest for ten minutes.
  6. Slice against the grain and set aside.

For the noodle salad:

  1. While the steak is marinating, cook the noodles according to package directions, discarding the flavour packet. Drain and rinse with cold water to stop them from further cooking. Place in a large bowl and drizzle with a small amount of avocado oil to avoid sticking together.
  2. Add the cucumber, daikon radish and serrano pepper to the bowl with the noodles.
  3. In a small bowl, whisk together the lime juice, fish sauce, brown sugar, sambal oelek and oil. Pour over the noodles and veggies and toss well to combine.
  4. Add the peanuts and Thai basil and gently toss again.
  5. Divide the noodles into bowls or plates and top with sliced steak. Garnish with lime wedges. Enjoy!


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