Thai-style beef noodles
Serves: 2
Total time: 
Recipe photograph by Toby Scott.
Thai-style beef noodles
Serves: 2
Total time: 
See more recipes
Nutritional information (per serving)
Calories
642Kcal
Fat
23gr
Saturates
4gr
Carbs
75gr
Sugars
20gr
Fibre
3gr
Protein
30gr
Salt
3gr
Emma Franklin
Former Assistant Food Editor Emma is a chilli fanatic who grows exotic spices, fruit and vegetables in her urban garden. She loves food from all over the world but her mum's Spaghetti Bolognese is still her desert island dish.
See more of Emma Franklin’s recipes
Emma Franklin
Former Assistant Food Editor Emma is a chilli fanatic who grows exotic spices, fruit and vegetables in her urban garden. She loves food from all over the world but her mum's Spaghetti Bolognese is still her desert island dish.
See more of Emma Franklin’s recipes
Ingredients
- 1 sirloin steak, fat trimmed
- 2 nests dried rice vermicelli noodles from 1 x 375g pack
- 100g sugar snaps, shredded
- 2 spring onions, sliced
- 10 cherry tomatoes, quartered
- ¼ cucumber
- 1½ tbsp salted peanuts, roughly chopped
- a handful of coriander leaves, roughly chopped
- lime wedges, to serve
For the dressing
- 2 tbsp light brown soft sugar
- 1 heaped tsp grated ginger
- 1 bird eye chilli, chopped (seeds optional)
- 1 tbsp rice vinegar
- 2 tbsp light soy sauce
- ¼ tbsp vegetable oil, plus extra for frying
Step by step
- Whisk the dressing ingredients with a pinch of salt. Rub a little oil into the steak and season.
- Preheat a frying pan until smoking hot; fry the steak for 2-3 minutes on each side (for medium-rare). Put in a dish; pour over the dressing to marinate.
-
Cook the rice noodles in a pan of boiling water for about 3 minutes, then drain and rinse in cold water. Use a flat-bladed peeler to make ribbons of cucumber, discarding the seeds.TipMarinating the meat after cooking, rather than before, saves time – the warm beef absorbs the flavours really well and rests at the same time.
- Remove the beef from the dressing; slice thinly. Toss the noodles and all the veg with the dressing; pile onto a platter, top with the beef. Scatter over the peanuts and coriander; serve with lime wedges.
