Spicy Thai Beef Salad

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This beautiful and piquant salad makes a stunning summer entertaining dish.

Tags: Advanced, One Hour, Entrées, Salads, Lunches, Vegetables, Fruit, Beef, Pasta & Noodles, Thai, BBQ, Start Some Sizzle, Good Source of Vitamins/Minerals
Serves: 8
Skill level: Advanced
Prep time: 40  minutes
Cooking time: 15  minutes
Total: 55  minutes

Additional Information


1 pkg (225 g) PC Thai Rice Stick Noodles
1/2 cup (125 mL) PC Memories of Thailand Fiery Chili Pepper Sauce
Juice of 1 lime
2 striploin steaks, about 1 1/4 lb (625 g) total
1 tsp (5 mL) ground PC Sea Salt & Black Peppercorn Grinder
Half English cucumber
1/2 cup (125 mL) PC Party Peanuts Virginia Variety , roughly chopped
1 sweet red pepper, thinly sliced
1 firm but ripe mango, peeled and thinly sliced
3 green onions, thinly sliced on diagonal
1/4 cup (50 mL) chopped fresh coriander
1/4 cup (50 mL) chopped fresh mint


  1. Preheat barbecue to medium-high heat.
  2. Place noodles in large bowl. Completely cover with boiling water. Soak noodles for 10 minutes. Drain and rinse under cold water. Drain well. In large bowl, toss noodles with Memories sauce and lime juice.
  3. Sprinkle steaks with salt and pepper grinder. Place on greased grill. Leave lid up. Cook for 5 to 6 minutes per side or until medium-rare. Place on cutting board. Let steak rest while preparing rest of salad.
  4. Leaving skin on, cut English cucumber half in half lengthwise. Using tip of spoon, scoop out and discard seeds. Slice thinly crosswise. Add to noodles along with peanuts, peppers, mango, green onions, coriander and mint; toss to combine. Thinly slice steaks across the grain; add to bowl and toss.


Chef's Tips

To keep herbs fresh, wrap in damp paper towel and place in plastic bag.

Nutritional Information

Per 1 1/3 cups (325 mL):
Calories 380 Cal
Fat 13 g
Sodium 360 mg
Carbohydrate 43 g
Fibre 3 g
Protein 22 g
excellent source of vitamin C
good source of potassium
source of Iron

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