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!


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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

285 g

Shaved Beef

100 g

Rice Noodles

10 g

Thai Basil

10 g


113 g

Grape Tomatoes

132 g

Mini Cucumber

56 g

Spring Mix

50 g


1 unit


4 tbsp

Soy Sauce Mirin Blend


1 tbsp

Chili Garlic Sauce

28 g

Peanuts, chopped


Not included in your delivery

1 tbsp


1 tsp




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
Utensilsarrow down iconarrow down icon
Large Pot
Paper Towel
Small Bowl
Measuring Spoons
Large Non-Stick Pan
Large Bowl
Instructionsarrow up iconarrow up icon
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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.


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.


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.


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.**)


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.


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.