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Thai Beef Salad

Thai Beef Salad

with Noodles and Fragrant Greens

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Simple, bright and packed with filling ingredients, this salad is deceptively simple and delicious. Tearing over fresh mint and basil adds a pop of colour and freshness, to silky rice noodles and perfectly cooked shaved-beef. Enjoy!

Tags:Spicy
Allergens:Soy/SojaPeanut/Cacahuète

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

285 g

Shaved Beef

100 g

Rice Noodles

10 g

Thai Basil

10 g

Mint

113 g

Grape Tomatoes

132 g

Mini Cucumber

56 g

Spring Mix

50 g

Shallot

1 unit

Lime

4 tbsp

Soy Sauce Mirin Blend

(ContainsSoy/Soja)

1 tbsp

Chili Garlic Sauce

28 g

Peanuts, chopped

(ContainsPeanut/Cacahuète)

Not included in your delivery

1 tbsp

Sugar*

1 tsp

Salt*

tbsp

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories656 kcal
Fat26 g
Saturated Fat8 g
Carbohydrate67 g
Sugar13 g
Dietary Fiber4 g
Protein38 g
Cholesterol58 mg
Sodium965 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Paper Towel
Small Bowl
Measuring Spoons
Whisk
Large Non-Stick Pan
Strainer
Large Bowl
Instructionsarrow up iconarrow up icon
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1

Rinsing cooked rice noodles with cold running water is a technique called shocking. It rinses off any starch residue on the noodles' surface and keeps them from sticking to each other.

Wash and dry all produce.* Bring a large pot of water with 2 tsp salt (dbl for 4 ppl) to a boil. Halve the tomatoes. Cut the cucumbers in half lengthwise, then slice into 1/4-inch half moons. Peel and thinly slice the shallot(s). Juice the lime(s). Pat the shaved beef dry with paper towels, then cut any larger pieces in half.

2

In a small bowl, whisk together the lime juice, soy-mirin blend, chili garlic sauce and 1 tsp sugar (dbl for 4 ppl). Set aside.

3

Add the rice noodles to the medium pot with the boiling water. Reduce the heat to medium. Cook, stirring occasionally, until the rice noodles are tender, 10-12 min.

4

Meanwhile, heat a large non-stick pan over medium-high heat. When the pan is hot, add 1 tbsp oil (dbl for 4 ppl), then half the beef and half the shallots. Cook until the beef is browned, 1-2 min per side. Transfer to a medium bowl and repeat with the remaining beef and remaining shallots. (TIP: Cook to a min. internal temp. of 71°C/160°F.**)

5

When the beef is done, add 2 tbsp sauce (dbl for 4 ppl) from the small bowl to the medium bowl with the beef. Stir to coat. Set aside. When the noodles are tender, drain and rinse them under cold running water. In a large bowl, toss together the noodles, tomatoes, cucumbers and remaining sauce.

6

Divide the spring mix between bowls and top with the noodle mixture and the beef. Tear over the mint and basil leaves. Sprinkle with the peanuts.