Thai Beef Salad

Thai Beef Salad


Thai Beef Salad

Prep Time10 mins
Cook Time5 mins
Servings: 4


  • 400 g Sliced beef sous vide can be done with tenderloin or chicken or Amazon Cod or Lemongrass Salmon or Octopus
  • 400 g rice noodles
  • 1 head of Chinese leaf
  • 2 to Tomatoes
  • 200 g Cucumber
  • 1 Red pepper
  • 2 Spring onions
  • 1 tbsp Vegetable oil
  • 1 1/3 handfuls of coriander leaves optional
  • 1 1/3 handfuls of mint leaves optional
  • Dressing:
  • 1 tsp light brown sugar
  • 1 lime
  • 10 ml soy sauce


  • To start the salad, cook the noodles according to packet instructions and set aside.
  • Cut the Chinese leaf into thin strips and place into a large salad bowl. Cut the tomatoes into wedges and add to the bowl.
  • Cut the cucumber in half and remove the seeds with a teaspoon. Cut into 8cm long strips and mix into the salad.
  • De-seed the red pepper and finely dice. Slice the spring onions, add to the bowl with the pepper and cooked noodles, mixing to combine.
  • For the dressing, place the sugar in a bowl. Add the lime juice and stir until the sugar dissolves, then add the soy sauce.
  • Fry the strips of beef in a hot pan with the oil for a few seconds until warmed through then drain on kitchen paper.
  • Dress the salad with the dressing and divide into bowls. Lay the strips of beef on top and garnish with torn mint and coriander. Serve immediately.


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Cuisine Solutions’ Chefs’ Top Tip: Try using palming sugar instead of the light brown sugar for an authentic finish.




Simply Easy Learning
Simply Easy Learning