The most delicious Thai beef noodle salad you’ll ever have
By Amanda Scali

Summer is just around the corner, and with those warmer summer days, you will be reaching for something delicious, filling but also light and bright.
 
This Thai beef noodle salad will tick all those boxes, and it is super delicious as the main affair, as a side dish or for you to take to the office as leftovers the next day.
 
What you’ll need:
 
400-gram beef eye fillet steaks
2 tablespoon soy sauce
1 tablespoon sesame oil
250-gram bean thread noodles
1 red onion, sliced thinly
1 large carrot, sliced thinly
1 Lebanese cucumber (130g), seeded, sliced thinly
250-gram cherry tomatoes (halved)
1/2 cup loosely packed fresh coriander leaves
1/4 cup coarsely chopped fresh Thai basil
1/4 cup (60ml) lime juice
1/4 cup (60ml) sweet chilli sauce
2 tablespoon fish sauce
 
 
Method:
 
Combine beef, soy sauce and half of the oil in a medium bowl; toss to coat beef in marinade.

Meanwhile, place noodles in a large heatproof bowl, cover with boiling water, stand until just tender, drain. Rinse under cold water; drain.

Combine noodles in a large bowl with onion, carrot, cucumber, tomatoes and herbs. Combine lime juice, sauces and remaining oil in a small jug.

Drain beef; discard marinade. Cook beef in a heated lightly oiled, medium non-stick frying pan until browned on both sides and cooked as desired. Cover; stand 10 minutes, then slice thinly.

Add beef and dressing to salad; toss gently to combine. Serve with lime wedges, if desired.