Thai chilli beef salad with crispy noodles Recipe

A Thai favourite: this recipe should be in everyone's repertoire. This is one warm salad that need not be scoffed at! It is meaty and savoury, and a deeply satisfying meal.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(4 votes) 3.1/5

Les ingrédients

Pour people
  • For the meat
  • Rump steak (150g) : 6 whole
  • Fish sauce : 2 Tbsp
  • Shrimp paste : 20 g
  • Red chilli(s) : 2 whole
  • Palm sugar : 30 g
  • Galangal root : 30 g
  • Garlic clove(s) : 3 whole
  • Shallot(s) : 2 whole
  • Thai basil : 0.5 bunch
  • For the garnish(es)
  • Fine rice noodle(s) : 100 g
  • Bok choi cabbage(s) : 4 whole
  • Red pepper(s) : 2 whole
  • Fresh coriander : 0.25 bunch
  • Peanut oil : 2 Tbsp
  • Water : 75 ml


  • ETAPE 1

    Wash and slice the bok choi.

  • ETAPE 2

    Slice the red pepper into thin strips.

  • ETAPE 3

    Pick the coriander leaves, set aside until needed. FInely chop the stalks.

  • ETAPE 4

    Peel and dice the shallot, galangal and garlic. Remove the seeds from the chilli and finely slice.

  • ETAPE 5

    Make a paste by combining the shallot, garlic, chilli, galangal, Thai basil, fish sauce, shrimp paste, palm sugar, coriander stalks and a splash of the peanut oil in a food processor or pestle and mortar.

  • ETAPE 6

    Heat a deep fat fryer to 180'C.
    Cook the noodles for 30 seconds in the hot oil or until they puff up. Drain onto some kitchen paper.

  • ETAPE 7

    Heat a wok or frying pan until hot and add a splash of peanut oil. Cook the steaks for a minute on each side, remove and allow to rest.

  • ETAPE 8

    Whilst the steak is resting, cook the bok choi and red peppers for a minute or so in the same pan you used for the steaks. Cook until wilted.

  • ETAPE 9

    Remove the vegetables from the pan and then add the paste to the pan and cook for 2 minutes. Whilst the paste is cooking, slice the beef and then toss it through the paste. Add the water and simmer for a minute or two.

  • ETAPE 10

    To serve: Place the bok choi and peppers on a plate, top with the sliced beef. Spoon any remaining sauce over and top and finish with the crispy noodles and fresh coriander.

Chef's tip

«If you do not have a deep fat fryer, shallow fry the noodles in hot oil in a wok or saucepan. They will take longer to cook and puff up but the result will be the same.»

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