Thai Beef Salad with Vermicelli Noodles is a delicious and healthy weeknight meal! Made in 20 minutes, you’ll have a quick and easy dinner in no time!
This Thai Beef Vermicelli Salad is packed with all the good stuff! It’s a bright and colourful meal that is good any time of the year.
Ingredients
This noodle salad doesn’t have too many ingredients, and all the ingredients are easy to find! (If you don’t already have them on hand, that is!)
Noodles – Vermicelli noodles are used for this dish, but you can substitute them for any kind of rice noodle you like!
Steak – You can use any cut of good quality steak for this recipe. I’ve used rump, but you can also go with sirloin, porterhouse or T-bone. The steak in the recipe is cooked to medium-rare, but you can absolutely cook it to your liking!
Salad – The salad ingredients are quite simple – tomatoes, cucumber and capsicum. Always try to use the ripest vegetables you can! You can also add in some sliced red chilli if you like it really hot!
Toppings – Salads need a little texture to take them to the next level! This one uses both sesame seeds and pine nuts. If you don’t like/can’t get pine nuts, then you can use crushed peanuts instead.
Dressing – This Thai salad dressing only uses 5 ingredients; lime juice, soy sauce, garlic, chilli flakes and olive oil. Simple!
Serving Suggestions:
This Thai salad makes the perfect weeknight dinner for busy families. It takes less than 20 minutes to make so dinner can be on the table in no time! No need to order takeout.
Thai Beef Salad also makes the perfect healthy work lunch…Make up the dressing in a mason jar and cook the steak. Refrigerate overnight. The next morning, add your noodles to the boiling water and chop up your tomatoes, cucumber and capsicum while they’re softening. Slice the steak and add to a container with your other ingredients. Your salad and dressing are ready for lunch!
Looking for more Asian inspired recipes? Check out my Asian Beef & Noodle Soup or this Satay Chicken Bowl!
Thai Beef Salad with Vermicelli Noodles
Ingredients
- 300g vermicelli noodles
- 1 tbsp butter
- 300g rump steak fat trimmed
- salt & pepper to taste
- 16 cherry tomatoes halved
- ⅓ lebanese cucumber halved and sliced
- ¼ red capsicum finely sliced
- 1 tbsp sesame seeds toasted
- 2 tbsp pine nuts toasted
For the Dressing
- 1 lime juiced
- 1 tbsp soy sauce
- 1 clove garlic finely diced
- ¼ tsp chilli flakes
- 1 tbsp olive oil
Instructions
- Place noodles in a large bowl and cover with boiling water. Allow to soak for around 5 minutes or until completely softened. Drain noodles and set aside in a colander.
- Heat butter in a large frying pan on medium-high heat. Season steak with salt and pepper and add to hot pan. Cook for 2-3 minutes on each side for medium-rare and remove from pan. Allow to rest for 5-10 minutes before slicing.
- Meanwhile, for the dressing, combine lime juice, soy sauce, garlic, chilli flakes and oil in a small bowl and whisk to combine.
- To assemble, add noodles, tomatoes, cucumber, capsicum and steak to a large salad bowl. Pour over dressing and toss to combine. Divide between 4 serving bowls and top each one with sesame seeds and pine nuts. Serve.
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