SWEET CHILLI BEEF NOODLE SALAD

This super fresh and vibrant beef noodle salad is packed with Vietnamese flavours. A mix of lettuce, carrots, cucumbers, rice noodles, crushed peanuts and perfectly cooked steak. Add in some heat with fresh chilli then tie everything together with a sweet and tangy sauce.

Without a doubt this is one of my favourite recipes I’ve made so far this year. This salad is fresh, full of so many textures and flavours, and every last bite is so delicious. And as far as salads go… this one is pretty exciting! If you’re not a salad person, this recipe will change your mind.

Vietnamese has to be one of my favourite cuisines. Vermicelli salads are something I order constantly from my local restaurant. I’m actually obsessed. So of course I had to try and re-create one. I chose beef because it’s easy but they can also come with chicken, pork belly, tofu… whatever your heart desires really.

I know this salad has a long ingredient list but hear me out…

This is not a hard recipe and it’s not time consuming at all. It’s just full of vegetables and a really delicious sauce, so the ingredients add up. But trust me, it’s so totally worth it.

Get those noodles soaking first. Just pop them in a bowl with boiling water and cover with a tea towel. Occasionally it’s good to give them a stir with some tongs to make sure they don’t stick together. The veggies can all be prepped while the beef is sizzling away. I use a peeler to get thin ribbons of carrot and cucumber. Then just roughly chop the lettuce, herbs, chilli and peanuts.

The sauce is super simple. Finely chop the lemongrass, coriander stems, ginger and garlic and combine with sweet chilli sauce, soy sauce, fish sauce, sesame oil and lime juice.

The most important part: The beef

Achieving perfectly cooked steak is a skill everyone should master. I will be the first to admit I am not super experienced with it, but I’m getting better! Today I was aiming for medium but as you can see it came out pretty well done. The key is having your pan at the perfect temperature. When the steak hits the hot pan it should immediately start sizzling, but not so much that the oil splatters everywhere. Be sure to coat each side liberally in the sauce, you can even marinate it overnight for even more flavour. Also use an oil with a high smoke point like vegetable oil.

I did about 2.5-3 minutes on each side then a further minute. It will of course depend on the thickness of each steak. It’s also vital that you let the steak rest for about 5 minutes. This ensures it will stay juicy after slicing it.

If you’re after more healthy lunch ideas, try these:

• Vegan Green Goddess Salad
• Spicy Cumin Lamb Skewers with Mint Yogurt
• Crispy Chicken Bahn Mi Burgers
• Crispy Black Bean Tacos with Coriander Lime Sauce
• Spicy Fajita Shrimp Bowls with Avocado Crema
• Citrus Salmon Tacos with Pineapple & Corn Salsa

Finally, if you like this Sweet Chilli Beef Noodle Salad be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys. And of course, if you do make this recipe, don’t forget to tag me on Instagram!