Beef salad with cellophane noodles

Delicious Beef salad with cellophane noodles Recipe

A little bit of chilli adds zing to this quick and easy steak salad.
Beef salad with cellophane noodles
Prep Time : 0:15 | Cook Time : 0:10 | Total Time : 0:25 | Serving : 4 person.


  • 1 teaspoon light olive oil

  • 3 (120g each) beef sirloin steaks

  • 140g cellophane (mung bean) noodles

  • 500mls (2 cups) vegetable oil, for deep-frying

  • 150g snow peas, topped

  • 250g (1 punnet) cherry tomatoes, halved

  • 150g bean sprouts, ends trimmed

  • 1/2 cup small fresh mint leaves

  • 1 fresh red birdseye chilli, thinly sliced

  • 2 tablespoons dark brown sugar

  • 1 1/2 tablespoons fresh lemon juice

  • 1 teaspoon fish sauce

  • 1 teaspoon soy sauce

  • 2 tablespoons light olive oil, extra

  • Salt & ground black pepper, to taste


  • Step 1

    Heat olive oil in a frying pan over medium-high heat. Add steaks and cook for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate, cover loosely with foil and set aside for 10 minutes to rest.

  • Step 2

    Meanwhile, line a baking tray with paper towel. Use scissors to cut the noodles into small bundles. Heat the vegetable oil in a wok over high heat until a noodle puffs immediately when added. Carefully add 1 bundle of noodles and cook for 2-3 seconds or until noodles puff. Use a slotted spoon to transfer noodles to the lined tray. Repeat with remaining noodles.

  • Step 3

    Bring a small saucepan of salted water to the boil over high heat. Add the snow peas and cook for 1 minute or until tender crisp. Drain and refresh in iced water. Drain well.

  • Step 4

    Cut the steaks across the grain into 1cm-thick slices and place in a large bowl. Add the snow peas, tomatoes, sprouts, mint and chilli. Toss gently.

  • Step 5

    Combine the sugar, lemon juice, fish sauce and soy sauce in a small bowl. Gradually whisk in the extra oil until the dressing thickens slightly. Taste and season with salt and pepper.

  • Step 6

    Add the dressing to the salad and toss gently. Divide the noodles among serving plates and top with the salad.

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