Thai steak and rice noodle salad

Thai steak & rice noodle salad

The secret to getting steak just right? Follow the cooking time carefully and allow it to rest before assembling this tasty salad

By , 05 July 2016
Thai steak & rice noodle salad
  • Ready in: 20 mins
  • Serves: 4
  • Price: £2.60 per serving

Forget sad, wilted leaves – these big, bold combos deliver main-meal salads the family will love.

Nutritional Info
Each 305g serving contains
  • Energy 1506KJ 360KCAL
  • Fat med
  • Saturates low
  • Sugars low
  • Salt med
of your reference intake.
Typical energy values per 100g: 494kJ/118kcal.
  • 2 x 255g packs Butcher’s Selection Beef Rump Steak
  • 1tbsp sunflower oil, plus extra for brushing
  • 1tbsp smooth or crunchy peanut butter
  • 1tbsp sweet chilli sauce
  • 1tbsp fish sauce
  • Juice 1 lime
  • 325g pack Grower’s Selection Rice Noodles
  • 155g Grower's Selection Sugarsnap Peas, cut in half lengthways
  • 2 spring onions, sliced
  • 1 large carrot, grated
  • 5 radishes, sliced
  • 1 mild red chilli, finely sliced (optional)
  • 2tbsp salted peanuts, roughly chopped
  • Coriander, to serve
  • Preheat a griddle or frying pan until hot. Brush the steaks with oil and cook for 2-3 mins on each side for medium, or 3-4 mins each side for well done. Set aside, covered with foil, to rest.

  • For the dressing, put the peanut butter, chilli sauce, fish sauce, lime juice and 1tbsp sunflower oil in a bowl and whisk with a fork. If it’s a little thick, add 1tsp water.

  • Place the noodles, sugarsnaps, spring onions, carrot, radish and chilli (if using) in a bowl. Thinly slice the steak and add to the salad. Pour over the dressing and toss together.

  • Divide between 4 plates and sprinkle over the peanuts and coriander. Serve immediately.