Thai salad with rice noodles and beef
4 servings
30 minutes
Thai salad with rice noodles and beef is a harmony of freshness and rich flavors, embodying the culinary art of Thailand. Its roots trace back to the traditions of Thai street food, where simplicity meets a wealth of aromas. Tender beef marinated in soy contrasts with the spiciness of red chili, while fresh cilantro and mint add refreshing lightness to the dish. Rice noodles soaked in spicy juices perfectly complement the crunchy vegetables. Lime completes the composition with a citrus note. This salad not only delights the palate but immerses you in the atmosphere of hot Thailand, where food is a philosophy of enjoyment. An ideal choice for those seeking balance between lightness, richness, and exotic charm.
1
Marinate 4 steaks in 50 ml of soy sauce for 10 minutes.
- Beef fillet: 600 g
- Light soy sauce: 100 ml
2
Cook the rice noodles, drain, and cool.
- Rice noodles: 200 g
3
Mix with the remaining soy sauce, finely chopped chili, crushed coriander, and mint.
- Light soy sauce: 100 ml
- Red chili pepper: 1 piece
- Fresh cilantro (coriander): 60 g
- Fresh mint: 50 g
4
Slice a quarter of a cucumber into very thin strips and mix with noodles and chopped onion.
- English (hothouse) cucumbers: 0.3 piece
- Spring onion: 2 pieces
5
Heat the pan and fry the steaks for 3 minutes on each side.
- Beef fillet: 600 g
6
Divide the noodle salad into 4 bowls, top with meat. Serve with lime wedges.
- Lime: 1 piece
