Beef and rice noodle salad

The combination of chilli, lime and coriander is irresistible in this fragrant dish of rice noodles and thinly sliced steak.

  • 20 mins cooking
  • Serves 4
  • Print


Beef and rice noodle salad
  • 1/4 cup (60ml) lime juice
  • 2 tablespoon peanut oil
  • 1 fresh small red thai chilli, sliced thinly
  • 400 gram beef rump steak
  • 100 gram rice vermicelli noodles
  • 150 gram snow peas
  • 2 lebanese cucumbers (260g), sliced thickly
  • 1/3 cup fresh coriander leaves


Beef and rice noodle salad
  • 1
    To make lime and chilli dressing, place lime juice, peanut oil and chilli in screw-top jar; shake well.
  • 2
    Cook beef on heated oiled grill plate (or grill or barbecue) until cooked as desired. Cover; stand 5 minutes. Slice thinly.
  • 3
    Place vermicelli in large heatproof bowl, cover with boiling water; stand until just tender. Drain.
  • 4
    Cut snow peas in half diagonally.
  • 5
    Place beef, noodles, snow peas and cucumber in large bowl with dressing; toss gently to combine. Sprinkle with coriander.

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