Thai beef salad bowl with soba noodles
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Time to make:
$5.75 per serve
(at time of publication)
Full ingredients list:
500g lean rump steak, fat trimmed
1 teaspoon sesame oil
180g dried soba noodles
2 tablespoons lime juice
1 teaspoon fish sauce
2 teaspoons reduced-salt soy sauce
1 long red chilli, finely chopped
1 teaspoon brown sugar
120g mixed salad leaves & beetroot leaves
4 radishes, thinly sliced
2 large purple carrots, grated
1 x 250g punnet cherry tomatoes, halved
½ cup purple basil leaves
Nutritional information (per serve)
Instructions and steps:
1 Brush beef with the sesame oil. Heat a chargrill pan or barbecue hotplate over high heat. Cook beef for 2–3 minutes each side, or until cooked to your liking. transfer to a plate. Cover beef loosely with foil and set aside to rest before thinly slicing.
2 Meanwhile, cook noodles following packet instructions. Drain. Refresh noodles under cold running water and drain. Combine lime juice, fish sauce, soy sauce, chilli and sugar in a bowl, stirring to dissolve sugar.
3 Divide salad leaves, noodles, radishes, carrot and tomatoes between four serving bowls. top with the sliced beef, sprinkle with basil leaves and drizzle with thai dressing. Serve.
Make it gluten free Use 100% buckwheat soba noodles and check the soy sauce is gluten free
About this recipe
First published: November 2019