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Thai beef noodle salad

  • Serves 4
  • 1 hour 10 mins


1 Northern Ireland Farm Quality Assured sirloin steak

100ml orange juice

3 x 15ml spoons (3 tbsp) rice wine vinegar

3 x 15ml spoons (3 tbsp) light soy sauce

2 x 5ml spoons (2 tsp) dark sesame oil

1 ½ x 5ml spoons (1 ½ tsp) chilli paste

5cm piece of fresh ginger

2 cloves of garlic

200g fine noodles

250g carrots

1 red pepper

125g onions

2 x 5ml spoons (2 tsp) sunflower oil


Measuring jug, measuring spoons, mixing bowl, chopping boards, knives, peeler, grater, garlic crusher, mixing spoons, large plastic food bag, saucepan, colander, serving bowl, wok, wooden spoon.


  1. Pour the orange juice, rice wine vinegar, soy sauce, sesame oil and chilli paste to a mixing bowl.
  2. Peel and grate the ginger. Peel and crush the garlic.
  3. Add the garlic and ginger to the marinade and mix well.
  4. On a separate chopping board, thinly slice the steak and place in a large plastic food bag.  Remember to wash your hands thoroughly after handling raw meat.
  5. Pour half of the marinade into the food bag, making sure the steak is well covered.
  6. Close the bag securely, place on a plate and refrigerate for 1-2 hours.
  7. Cook the noodles and drain.  Place in a serving bowl. Pour the remaining marinade over the noodles and mix well.
  8. Peel and grate the carrots.
  9. Remove the stalk and seeds from the pepper and cut into thin strips.
  10. Peel and finely slice the onion.
  11. Heat the sunflower oil in a wok and add the carrots, red pepper and onions and stir-fry for 1 -2 minutes.
  12. Remove the vegetables from the wok and add to the noodles.
  13. Take the beef out of the fridge and remove the cling film.
  14. Remove the beef from the marinade and stir-fry for 2-3 minutes.
  15. Add to the noodles, mix well and serve immediately.  

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