Asian style Rice Noodle Beef Salad
I love it when people say they want more which is exactly what my 14 year old daughter said. This recipe is adapted from Good Taste magazine. This is quite an easy meal to prepare and loaded with taste! Enjoy!
Serves 6
250g rice vermicelli noodles
2 tablespoons fish sauce
1 tablespoon fresh lime juice
1 tablespoon brown sugar
1/2 teaspoon chili powder
250g sliced rare roast beef
1 red onion thinly sliced
125g yellow tomatoes, halved
1/3 cup fresh mint leaves
1/2 cup fresh coriander
Place noodles in a bowl and cover with boiling water. Stir occasionally for 15 minutes or until softened. Drain.
In a small container, whisk together fish sauce, lime juice, sugar and chili powder until the sugar dissolves. Combine noodles, beef, onion, tomato, mint, coriander and half the dressing in a large bowl and toss until combined.
Serve salad on plates and drizzle over the remaining dressing.
The Culinary Chase’s Note: I couldn’t get yellow tomatoes so I used red instead. For more of a crunch sensation, add lightly steamed sugar snaps or snow peas. For the beef, I chose the thinly slice kind used in Japanese cooking (Kobe beef) which I quickly pan fried.
Gorgeous! I’ve printed this out and will try it soon.
Mint in a savory dish is something I really want to try
This looks fantastic!
Where do you get rare sliced roast beef in Hong Kong? We don’t have an oven and even if we did I’m not sure we’d be roasting a side of beef. Any suggestions for a local HK supplier or substitute?
Thanks all for your kind comments.
Paul, I bought Shabu Shabu beef from Great(they also have lamb) but I’m sure you can get it from other grocery stores (360, City Super etc). It’s the meat commonly used in hot pots.
I quickly & I mean quickly, pan fried (dry pan) the meat over high heat. We have an oven but doing a roast is so costly that I thought this was the best option. Cheers!