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Beef and noodle salad

(1 ratings)
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  • 30 mins
  • Medium
  • Medium skill


Beef up your salad experience with this Thai/Vietnamese inspired beef and noodle salad. Fresh and vibrant, you will feel both refreshed and satisfied.

Shopping List:

Peanut oil 16 ml1 tbsp
Peanuts, unsalted 60 g½ cup
Sauces & spices
Oyster sauce 31 ml2 tbsp
Curry powder 4 g2 tsp
Sugar, brown 13 g1 tbsp
Vinegar, rice wine 125 ml8 tbsp
Sugar, caster 60 g4¼ tbsp
Cucumber, Lebanese 120 g1 whole
Onion, red 170 g1 whole
Capsicum 110 g1 whole
Chilli, red, medium 90 g2 whole
Mint 72 g1½ cup
Coriander 3 g1 tbsp
Ginger 10 g3¼ tbsp
Fish sauce 31 ml2 tbsp
Beef, rump steak 500 g1¾ whole
Noodles, egg 500 g5 cups

Preparation Steps:

  1. Thinly slice: Cucumber, red onion, red capsicum

  2. Deseed and chop the red chilli

  3. Chop: mint, peanuts, ginger coriander

Cooking Steps:

  1. Remove all visible fat from meat.

  2. Combine peanut oil, oyster sauce, curry powder and brown sugar in a bowl

  3. Heat wok or large frypan over medium heat. Add the steak and stir-fry for 6-8 minutes, turning and basting with half the oyster sauce. Then remove steak from the wok/frypan

  4. To make the dressing, whisk together the rice vinegar, fish sauce, caster sugar, ginger, the coriander and half of the red chilli

  5. Place the cucumber, onion, capsicum and the other half of the red chilli in a large bowl. Add the mint and nuts

  6. Thinly slice the steak and add to the bowl with the dressing and lightly toss to combine

  7. Place the noodles in the same wok and cook over medium heat for 1-2 minutes

  8. Stir in the remaining oyster sauce and mix until heated through

Serving instructions:

Divide the noodles among serving bowls and serve immediately

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