Thai Beef Salad

Prep: 15minutes + 1 hour marinating time
Cooking: 10 minutes


  • 60ml (1/4 cup) soy sauce
  • 2 garlic cloves, finely chopped
  • 2 tsp olive oil
  • 3 beef scotch fillet steaks
  • 80ml (1/3 cup) fresh lilme juice
  • 1 tbs fish sauce
  • 3 tsp brown sugar
  • 200g chow peas, trimmed
  • 150g baby spinach leaves
  • 1cup fresh mint leaves
  • 2 lebanese cucumbers, halved lengthways, thinly sliced diagonally
  • 1/2 red onion, thinly sliced
  • 250g cherry tomatoes, halved
  • 100pkt Chang's Crunchy noodles


  1. Combine soy sauce, garlic and oil in a shallow glass or ceramic dish. Add beef and turn to coat. Cover. Place in the fridge for 1 hour to marinate.
  2. Combine the lime juice, fish sauce and sugar in a bowl.
  3. Preheat a barbecue flat plate or large frying pan on medium-high. Drain beef from marinade. Cook for 3-4 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil. Set aside for 2 minutes to rest. Thinly slice.
  4. Meanwhile, cook the snow peas in a small saucepan of boiling water for 1 minute or until tender crisp. Drain.
  5. Combine the dressing, beef, snow peas, spinach, mint, cucumber, onion and tomato in a large bowl. Season with pepper. Top with the noodles.

Serves 4