There are so many variations of a Thai Beef salad out there.  In this recipe I have added rice noodles so that it is substantial to serve as an evening meal (not that it definitely wouldn’t be without noodles) but it comes down to personal preference. Same goes with the veggies. Try capsicum and carrot if cucumber,bean sprouts & tomato are not to your liking.


For me the top 2 aims of this salad are:-

  • A tender, juicy beef (achieve this by buying a good cut of meat, wrapping after BBQing & creating a delicious marinade)
  • A balanced mix of flavours (sweet, sour, saltybitter and hot) BUT always taste test. Add or alter ingredients to suit your preference


Thai Beef Noodle Salad
Serves 2
Write a review
  1. 550g Thin pieces of Beef rump (approx 1-2 steaks)
  2. 1 small red onion, finely sliced
  1. 2 tbspn fish sauce
  2. 2 tbspn sesame oil
  3. 2 tbspn lime juice
  4. 1 tspn grated palm sugar
  5. 1 tspn finely minced green serrano chilli
  1. 4 tbspn lime sauce
  2. 2 tspn minced garlic
  3. 1 tspn minced galangal
  4. 2 tbspn fish sauce
  5. 2 tspn finely grated palm sugar
  6. 2 serrano chilli:- seeds removed & very finely chopped
  1. 1 x Cucumber, sliced thinly
  2. 1 Additional cucumber for garnish (optional)
  3. 1 Cup halved cherry tomatoes
  4. 1 Cup bean sprouts
  5. Assorted lettuce leaves / baby spinach (optional)
  6. 1/4 cup dry roasted crushed peanuts
  7. 1/2 cup assorted chopped Mint, Thai Basil & Coriander
  8. 120g "Pad Thai" Rice Noodles
Stage 1
  1. Sprinkle whole pieces of beef rump with a little ground black pepper & a little olive oil
  2. Heat up a BBQ and when hot add beef rump
  3. Cook each side approx 2 minutes and removed when outside is cooked
  4. Wrap in foil for approx 15 minutes
  5. Prepare the beef marinade by whisking all ingredients, set aside
  6. Remove beef from foil (add meat juices to the marinade) and slice into small long pieces
  7. When slightly cooked add into a bowl with marinade ingredients & sliced red onion
  8. Stir, cover and set aside in fridge overnight
  1. Cook noodles as per packet instruction and set aside until ready to serve
  2. Whisk all dressing ingredients and set aside (can be prepared the day before)
  3. Toss all salad ingredients (excl. peanuts) into noodles once the noodles have cooled a little
  4. Toss through dressing
  5. Assemble beef on top of noodle salad and garnish with crushed peanuts
  6. Decorate side of plate with additional sliced cucumber if desired
  1. Prepare beef (stage 1) the day before
Mandarin Pie