This hearty Thai beef noodle salad has tons of flavour and takes no time to cook, making it perfect for a quick weeknight meal with leftovers.

I'm starting to produce quite a few cold noodle salads over here and I don't plan on stopping. I love how quick, approachable and easy they tend to be. And they're perfect on those hot summer days when you need something light, refreshing and cooling. But you also need them to keep you feeling full too. And that's exactly where this Thai inspired steak and noodle salad comes in. This cold Thai noodle salad has it all: protein from the steak, carbs from the noodles, veggies for fibre and of course delicious herbs and a killer dressing.

This Thai beef noodle salad has a light and refreshing lime-y and fish sauce dressing which offers complexity, ease and keeps things lighter than a creamy dressing.

Ingredients

• fish sauce: I recommend using a high quality fish sauce for the best taste and flavour, I love Red Boat fish sauce.
• avocado oil or another neutral oil: I like this brand for avocado oil.
• low sodium tamari or soy sauce: I like this brand.
• Chinese five spice for complexity and because it just tastes so good (it might be one of my favourite spices).
• limes
• brown sugar
• skirt steak: feel free to see substitutes for other cuts of steak that work similarly. See substitutions for more options below. ‍
• ramen noodles: I love using these ramen noodles that are made with a mix of organic wheat flour and buckwheat flour. They have a great taste and texture and offer a little more nutritional value.
• cucumber
• daikon radish
• serrano pepper
• sambal oelek (optional, for more heat)
• roasted and salted peanuts
• Thai basil and fresh mint

How to Make This Thai Beef and Noodle Salad

The first thing you'll need to prep is the steak.

In a large ziploc bag, combine the fish sauce, tamari, five spice, lime juice, brown sugar and avocado oil. Place the steak inside and seal, removing any trapped air. Rub generously to coat all sides and transfer to the fridge for 30 minutes.

When ready to cook, heat a large skillet (stainless steel or a well seasoned cast iron) over medium-high heat. Remove the steak from the marinade, letting any excess marinade drip into the bag.

Pat the steak slightly with paper towel and drizzle a bit more avocado oil on both sides.

Place in the hot skillet and cook for three minutes, adjusting the heat as needed, until browned and then flip and cook for an additional two minutes. This type of steak cooks very quickly, and should be cooked to medium-rare in about four to five minutes total.

Remove the steak and let it rest for ten minutes.

Slice against the grain and set aside.

Putting the Noodle Salad Together

While the steak is marinating, cook the noodles according to package directions, discarding the flavour packet. Drain and rinse with cold water to stop them from further cooking. Place in a large bowl and drizzle with a small amount of avocado oil to avoid sticking together.

Add the cucumber, daikon radish and serrano pepper to the bowl with the noodles.

In a small bowl, whisk together the fish sauce, brown sugar, sambal oelek and oil. Pour over the noodles and veggies and toss well to combine.

Add the peanuts and Thai basil and gently toss again.

Divide the noodles into bowls or plates and top with sliced steak. Enjoy!

Tips

• Use a high quality fish sauce: fish sauce is delicious and adds so much flavour to a dish. But it's important to use a high quality fish sauce that tastes great. Typically, you'll only use a small amount at a time, so invest in one that tastes great and has high quality ingredients. My go-to brand for years is Red Boat fish sauce.
• Pat the steak dry: patting the steak with paper towel prior to searing is a good idea to prevent too much burning and smoke when cooking. Plus browning the steak is pretty impossible to do when the steak is wet. You can just cook it straight from the marinade, but some of the ingredients will smoke (and burn) when cooking and it won't be as browned.
• Let the steak sit out prior to cooking: for a thinner cut of steak like skirt, you can take it out of the fridge and let it sit out for ten minutes or so prior to cooking.
• Marinate longer: you can marinate this steak for longer if you have the time, I wouldn't recommend longer than 24 hours due to the lime juice. But 20-30 minutes is still great if that's all you have.

Substitutions

• Peanuts: use almonds, cashews or sesame seeds.
• Skirt steak: use a similar cut of steak such as flank, hanger or bavette.
• Serrano pepper: use Thai red chilies. These will be spicier, so use caution if you're sensitive to heat. Jalapeño will also work and is milder than serrano.

Ingredients & Products I Recommend:

Avocado Oil:

I prefer using avocado oil for high heat cooking. I love using Chosen Foods avocado oil and their avocado oil spray.

‍Low Sodium Tamari:‍

Tamari is a great option for those needing a gluten-free soy sauce. I'm not gluten-free, but still primarily use this brand. It's not too salty and it tastes great.

Fish sauce:

I recommend getting a high quality one, such as this one from Red Boat. It's a great brand, made with only anchovies and salt and doesn't have any added sugar.

Ramen noodles:

For a bit more nutrition and fibre, I like using this brand of ramen noodles. They're made with organic wheat flour and buckwheat flour.

More Cold Salads to Try

• Vegan Soba Noodle Salad with Creamy Tahini Dressing
• Napa Cabbage Slaw with Creamy Miso Ginger Dressing
• Cold Noodle Salad with Spicy Red Curry Peanut Sauce & Shrimp
• Thai Inspired Chicken Noodle Salad
• Chili Crisp Pasta
• Green Goddess Potato Salad
• Greek Pasta Salad with Chicken
• Refreshing Spicy Celery Salad
• Salmon Tataki Salad

Ready to make this? Let's go!

If you make this Thai beef noodle salad, please let me know by tagging me on Instagram, or leave a comment and/or review below!

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