Home » Beef Recipes » Thai beef noodle salad
Thai beef noodle salad
Serves: 4
Cook: 1 hr 10 mins
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Equipment
- measuring jug
- measuring spoons
- Mixing Bowl
- Chopping boards
- Knves
- peeler
- grater
- garlic crusher
- mixing spoons
- Large plastic food bag
- Saucepan
- colander
- Serving bowl
- Wok
- wooden spoon
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Ingredients
- 1 Northern Ireland Farm Quality Assured sirloin steak
- 100 ml Orange juice
- 3 x 15 ml (3 tbsp) Rice wine vinegar
- 3 x 15 ml (3 tbsp) Light soy sauce
- 2 x 5 ml (2 tsp) Dark sesame oil
- 1 1/2 x 5 ml (1 1/2 tsp) Chilli paste
- 5 cm piece of fresh ginger
- 2 Cloves of garlic
- 200 g Fine noodles
- 250 g Carrots
- 1 Red pepper
- 125 g Onions
- 2 x 5 ml (2 tsp) Sunflower oil
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Method
- Pour the orange juice, rice wine vinegar, soy sauce, sesame oil and chilli paste to a mixing bowl.
- Peel and grate the ginger. Peel and crush the garlic.
- Add the garlic and ginger to the marinade and mix well.
- On a separate chopping board, thinly slice the steak and place in a large plastic food bag. Remember to wash your hands thoroughly after handling raw meat.
- Pour half of the marinade into the food bag, making sure the steak is well covered.
- Close the bag securely, place on a plate and refrigerate for 1-2 hours.
- Cook the noodles and drain. Place in a serving bowl. Pour the remaining marinade over the noodles and mix well.
- Peel and grate the carrots.
- Remove the stalk and seeds from the pepper and cut into thin strips.
- Peel and finely slice the onion.
- Heat the sunflower oil in a wok and add the carrots, red pepper and onions and stir-fry for 1 -2 minutes.
- Remove the vegetables from the wok and add to the noodles.
- Take the beef out of the fridge and remove the cling film.
- Remove the beef from the marinade and stir-fry for 2-3 minutes.
- Add to the noodles, mix well and serve immediately.
