Soft and tender asian beef salad

Recipe from: 31 July 2015
Recipe, asian, beef

Ingredients 12
Servings 4
Time 00:15


  • 400-500
    rump or porterhouse steaks
  • 50
    chopped coriander
  • 1-2
    red chillies, finely chopped
  • 100
  • 1
    cucumber, cut into julienne strips
  • 2
    carrots, peeled, cut into julienne strips
  • 1
    small punnet cherry tomatoes, quartered
  • 1
    packet Asian leaves
  • 30
    olive oil, plus extra for drizzling
  • 50
    white wine vinegar
  • 1
    red chilli, chopped


Rub the steak with the coriander and chilli and drizzle with a little olive oil. Leave to marinate.

Cook the noodles in boiling water. Drain and rinse under cold water. Set aside to cool.

Mix the dressing ingredients together.

Grill the steak in a hot griddle pan for two to four minutes per side. Leave to rest before slicing. Toss the noodles into the salad ingredients, or serve separately, if you prefer. Arrange the steak slices onto the salad and serve with the dressing alongside.

Text and image:
Ideas magazine

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Read more on: recipe  |  beef  |  asian

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