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a bowl of thai beef salad with noodles and mango
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Thai Beef Salad with Crispy Noodles

This Thai Beef Salad with Crispy Noodles is quick to make in 20 minutes. With a tangy dressing, fresh herbs, crunchy veggies and cooling mango.
Course Dinner
Cuisine Thai
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 people
Calories 452kcal
Author Kim

Ingredients

Meat

  • 300 grams Steak thinly sliced into strips
  • 1 teaspoon crushed Garlic
  • 1 teaspoon minced Ginger
  • 1 tablespoon Soy Sauce

Salad

  • 4 handfuls Lettuce leaves
  • ½ medium Red onion thinly sliced
  • 12 Cherry tomatoes quartered
  • 1 medium Lebanese cucumber cut into small chunks
  • 1 large mango (2 cheeks) cut into chunks
  • I packet crunchy fried noodles 100 grams
  • Handful of Mint leaves
  • Handful of Thai Basil leaves/Corriander or Cilantro

Dressing

  • ½ Long Red Chilli diced with seeds removed
  • 2 tablespoons Light sweet chilli sauce
  • 2 tablespoons Soy Sauce
  • 2 tablespoons Lime Juice
  • 1 teaspoon honey/powdered sweetener

Garnish

  • Crunchy fried noodles
  • Additional Corriander/Cilantro

Instructions

  • Season Steak: Add steak strips, garlic, ginger and soy sauce to a bowl and mix together
  • Cook Steak: Heat a non stick wok on high heat. (use a little spray oil if using a regular wok). Add beef strips and cook quickly, moving beef around the wok until its brown and cooked to your liking, then remove from heat and set aside.
  • Prepare Salad: Add salad ingredients to a large mixing bowl and toss to combine
  • Prepare dressing: add dressing ingredients to a small bowl or jug and whisk with a fork to mix together. (Don’t pour directly over salad. Serve on the side)
  • Prepare serving bowls: Evenly divide salad between two plates. Drain excess steak juices and place steak strips on top on top of salad, and spoon over the dressing. You may like to give it a gently toss with hands or two forks. Garnish with additional fried noodles and coriander/cilantro.

Notes

  1. Quality Steak Selection: Opt for rib fillet, eye fillet, skirt steak, flat iron steak, flank steak, or sirloin steak. Uniformly slicing strips ensures even cooking.
    • Marinating the steak is not essential for this recipe, however if you have the time, marinating the steak for 60 minutes will enhance the flavor
  2. Noodle Options: Use 100g of Chang's fried noodles or explore various Asian aisle options at the supermarket for fried noodle varieties.
  3. Ideal Lettuce Choices: Butter lettuce or Gem lettuce, preferably from loose leaf packets, work best. Any available lettuce can be used as a substitute.
  4. Ripe Mango: Choose a ripe and sweet mango to balance the dressing's heat, similar to the approach in Asian Salmon with Mango Salsa.
  5. Tomato Variety: Opt for mini cherry tomatoes or regular cherry tomatoes, halved or quartered. Regular tomatoes, chopped into small chunks, are also suitable.
  6. Fresh Herbs: Fresh Mint, Coriander or Cilantro and Thai Basil bring this Asian salad bowl to life.  Regular Basil can be used in place of Thai Basil
  7. Light Sweet Chili Sauce: I use a sugar free sweet chili sauce, also sometimes called "Light Sweet Chili Sauce".

Nutrition

Calories: 452kcal | Carbohydrates: 53g | Protein: 40g | Fat: 11g | Saturated Fat: 2g | Fiber: 10g | Sugar: 11g