Speedy Thai beef salad

Speedy Thai beef salad

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(4 ratings)

Prep: 15 mins


Serves 4
Whip up this authentically fresh and fragrant Thai salad in just quarter of an hour

Nutrition and extra info

Nutrition: per serving

  • kcal544
  • fat16g
  • saturates5g
  • carbs54g
  • sugars0g
  • fibre1g
  • protein43g
  • salt1.6g


  • 250g pack medium rice noodle
  • 2-3 rump or sirloin steaks, about 700g/1lb 9oz in total
    Sirloin steak

    Sirloin steak

    Sur-loyn stayk

    This well-flavoured steak needs to be cooked carefully, and rested properly to ensure…

  • juice 1 lime



    The same shape, but smaller than…

  • 2 tbsp vegetable oil
  • 2 tbsp fish sauce
    Fish sauce

    Fish sauce

    A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…

  • 2 long red chillies, seeded and cut into long strips



    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • 300g beansprout


    been sp-rowts

    The two most common beansprouts are the green-capped mung bean

  • 20g pack coriander, leaves picked and torn
  • 2 x 20g packs basil, leaves picked and torn



    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • sweet chilli sauce, to serve


  1. Put the noodles in a large heatproof bowl. Pour over a kettleful of water and leave for about 4 mins until softened. Drain in a colander then rinse under cold water.

  2. Heat a heavy non-stick frying pan over a high heat. Trim any fat from the steaks. When hot, sear the steaks for 2-3 mins each side. Remove from the heat and leave to rest while you make the salad.

  3. Mix together the lime juice, vegetable oil and fish sauce, add the strips of chilli and give it a good stir. Combine the beansprouts, coriander and basil, then stir in the lime and chilli mix.

  4. Thinly slice the steaks into strips and toss together with the other ingredients. Divide the noodles between four plates and pile the beef salad on top. Serve with sweet chilli sauce, if you like.

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Comments, questions and tips

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29th Sep, 2013
Omitted the noodles and added some extra beansprouts instead, aaaand I didn't use any coriander, cause sometimes I find it can ruin a dish. The basil worked surprisingly well with it though! I posted it up on my blog here: http://julesthenorweegie.blogspot.co.uk/2013/09/thai-beef-salad.html Thanks for the recipe :D
26th Jul, 2009
I thought the flavours were fantastic, including exactly the right amount of chilli for me. I had to use egg noodles (which I know are not Thai!) because I couldn't find my rice noodles. I would definitely have this again.
23rd Jul, 2008
this is easy but it could be improved by adding chili or what ever you feel comfortable with and there is no need for the pickled leaves it is just as nice
patlim's picture
1st Mar, 2008
This is easy to make and it tastes great.
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