Name: Beef salad with fresh rice noodles
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: Dressing; 1/4 cup sweet chilli sauce; 1/4 cup soy sauce; 2 tablespoon lime juice; 2 tablespoon peanut oil; 2 fresh small red thai chillies, seeded, sliced thinly; 1 tablespoon finely chopped fresh lemon grass; 2 centimetre piece fresh ginger (10g), grated; 600 gram beef fillet, trimmed, sliced thinly; 1 tablespoon peanut oil; 1 kilogram fresh rice noodles; 1 cup (80g) finely shredded chinese cabbage; 1 cup (80g) finely shredded red cabbage; 1/2 cup loosely packed fresh thai basil leaves; 1/2 cup loosely packed fresh vietnamese mint leaves; 1/2 cup loosely packed fresh coriander leaves; 6 green onions, sliced thinly

Beef salad with fresh rice noodles

This fresh and fragrant Asian-inspired noodle dish makes a great change from a midweek takeaway. It's easy to make and has the added punch of chilli, Vietnamese mint and Thai basil.

Ingredients

Dressing

1/4 cup sweet chilli sauce

1/4 cup soy sauce

2 tablespoon lime juice

2 tablespoon peanut oil

2 fresh small red thai chillies, seeded, sliced thinly

1 tablespoon finely chopped fresh lemon grass

2 centimetre piece fresh ginger (10g), grated

600 gram beef fillet, trimmed, sliced thinly

1 tablespoon peanut oil

1 kilogram fresh rice noodles

1 cup (80g) finely shredded chinese cabbage

1 cup (80g) finely shredded red cabbage

1/2 cup loosely packed fresh thai basil leaves

1/2 cup loosely packed fresh vietnamese mint leaves

1/2 cup loosely packed fresh coriander leaves

6 green onions, sliced thinly

Method

1.Make the chilli soy dressing; combine ingredients in screw-top jar; shake well.

2.Combine beef in medium bowl with a third of the dressing, cover; refrigerate 3 hours or overnight.

3.Heat oil in wok or large frying pan; stir-fry beef, in batches, until browned.

4.Place noodles in large heatproof bowl; cover with boiling water, separate with fork, drain. Rinse noodles under cold water; drain.

5.Place beef in large bowl with cabbages, herbs, onion and remaining dressing; toss gently to combine. Divide noodles among serving bowls; top with beef salad.

Vietnamese mint, also called Cambodian mint or laksa leaf, is actually not a mint, but a pungent and peppery narrow-leafed member of the buckwheat family. Thai basil, or horapa, is different from sweet basil and holy basil in both looks and taste. Having smaller leaves and purplish stems, it has a slight licorice taste. You need a quarter of a small Chinese cabbage and a quarter of a small red cabbage for this recipe.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Ingredients

Method

Related stories

About your privacy