Asian Beef Noodle Salad

For the marinade:

1 Green Chilli, chopped

1 Garlic Clove, grated

3cm Piece of Ginger

Juice of ½ Lemon

2Tbsp. Sugar

3Tbsp. Soy Sauce

1Tbsp. Fish Sauce

2Tbsp. Tomato Sauce

1tsp. Sesame Oil

80ml. Water

300gr. Sirloin Steak


For the salad:

100gr. Thin Asian Noodles

80gr. Broad Beans, blanched & husks removed

50gr. Peanuts, roasted & salted

½ Punnet (50gr) Bean Sprouts

Handful of mixed Baby Leaves, well rinsed

70gr. Raw Button Mushrooms, sliced

Handful of Coriander, well rinsed



Mix all the marinade ingredients together in a small mixing bowl and pour half over the steak. Turn the steak over and spread some more over until it’s well covered. Reserve some of the marinade to use as a salad dressing later. Allow to marinate for 20 minutes or overnight in the fridge.

Cook the noodles according the instructions on the packaging, drain and set aside.

To cook the steak, heat up a frying or griddle pan over high heat. Add a drizzle of oil to the pan (if using a frying pan) and carefully place the steak in the pan. Grill the steak for about 2 minutes on each side, depending on the thickness. Once cooked remove the steak from the pan and allow to rest for 10 minutes.

Once rested, thinly slice the steak and place it on the serving platter. Arrange the rest of the ingredients on the serving platter, dress with the remaining salad dressing and serve.