Filed Under: Lunch, sear, thai, Under 20 Mins, vegetable, Vegetables

Thai Beef Noodle Salad

With the addition of a few of your favourite ingredients, salad becomes a meal in no time

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April 8th, 2012

Food Styling by Sue Henderson

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Servings
6
Prep Time
15 minutes
Cook Time
25 minutes
Ingredients
  • 1 pound beef tenderloin, centre cut
  • 1 tablespoon kosher salt
  • 1 teaspoon cracked black pepper
  • 300 gram glass noodles
  • 1 carrot, peeled and julienned
  • ½ green papaya, peeled and julienned
  • 1 English cucumber, peeled, seeded and cubed
  • 1 mango, peeled and cubed
  • 2 tablespoons Thai basil leaves, chiffonade
  • 1¼ cups mint leaves, chiffonade
  • ¼ cup cilantro
  • 1 cup bean sprouts
  • ¼ cup peanuts (optional)
    • Directions
  • 1.

    Preheat oven to 400°F and place a baking sheet in oven to heat. Season tenderloin with kosher salt and pepper.

  • 2.

    Using a large skillet over medium-high heat, sear beef on all sides, 3 minutes each side.

  • 3.

    Remove beef from skillet, place on preheated baking sheet and roast, 15 minutes, until rare.

  • 4.

    Remove from oven and let rest for 10 minutes before slicing into very thin pieces.

  • 5.

    Place glass noodles in a bowl, and pour enough boiling water over to fully immerse. Let noodles soak for 5 minutes, stirring gently to separate and loosen. Strain.

  • 6.

    Toss noodles with carrot, papaya, cucumber, mango, Thai basil, mint, cilantro, sprouts and 1 cup Thai dressing.

  • 7.

    Heap noodles onto a serving platter. Arrange tenderloin slices over top and drizzle entire dish with remaining dressing and garnish with peanuts.

    • Nutrients Per Serving
    451 calories, 17.7 g protein, 11.9 g fat, 68.9 g carbs, 5.4 g dietary fibre.
    Thai Beef Noodle Salad
    Photography by Michael Alberstat
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