What makes this salad different, is that I use minced (ground) beef instead of classic beef strips. Not only is it economical, but I love the way that the sweet and salty beef is distributed through the salad so that every mouthful is filled with flavour. It comes together quickly (the beef takes minutes to cook) and the added bonus is you can prepare the ingredients and have them ready in the fridge ahead of time, so that you have an easy dinner or lunch that you can whip up, perfect for busy weekdays. This is a recipe that I love so much that I included it in my new cookbook, The Simple Dinner Edit.
What else can I use instead of vermicelli noodles?
You can substitute the rice noodles with jasmine rice, quinoa, brown rice, cauliflower rice or soba noodles.
What other vegetables can I use in this salad?
Try sugar snap peas, grated carrot, shredded red cabbage, shredded wombok (napa cabbage), sliced capsicum (bell pepper) or canned corn kernels.
What if I don’t like fish sauce?
If you don’t like fish sauce, you can substitute it with extra all-purpose soy sauce or tamari.
Hot tips for cooking Thai Beef and Noodle Salad
Prep everything first – Have all your ingredients prepped and ready to go before you start cooking. This helps the cooking process go smoothly and quickly.Crispy beef – For crispy beef, flatten the minced (ground) beef in the pan and start by letting it cook for a couple of minutes on each side without breaking it up. This method allows it to caramelise and develop a crispy texture very quickly.Noodles – After cooking the noodles, rinse them under cold water to stop the cooking process and prevent them from sticking together.Fresh herbs – Use fresh herbs generously. They add a burst of flavour and freshness.
Watch how to make Thai Beef and Noodle Salad
If you enjoyed this easy, Asian-style chicken salad, I think you’ll also love:Chicken Salad with Creamy Peanut DressingChicken Noodle Salad with Sesame Soy DressingHoney Soy Chicken Soba Noodle BowlChicken Teriyaki BowlJuicy Thai Beef Lettuce Cups 5 from 1 review
3 tbsp freshly squeezed lime juice or rice wine vinegar 2 tbsp water 2 tbsp brown sugar 1 tbsp tamari or all-purpose soy sauce 1 tbsp fish sauce (or more tamari or soy sauce) 1 tbsp sesame oil ¼ tsp freshly grated garlic ¼ tsp freshly grated ginger
SALAD
250 g (9 oz) vermicelli rice noodles 1 tbsp olive oil 500 g (1 lb 2 oz) minced (ground) beef 1 tsp freshly grated ginger 1 tsp freshly grated garlic 2 tbsp tamari or all-purpose soy sauce 2 tbsp runny honey 2 tbsp freshly squeezed lime juice 2 Lebanese (Persian) cucumbers, sliced 250 g (9 oz) cherry tomatoes, quartered ½ red onion, finely sliced ½ bunch Thai basil, leaves picked (or regular basil) ½ bunch coriander (cilantro), leaves picked ½ bunch mint, leaves picked ¼ cup (35 g) crushed peanuts 40 g (1½ oz) crispy fried shallots
Leftovers
Refrigerate for up to 24 hours (the herbs will darken so it’s best made and eaten immediately). Not suitable to freeze.
