×

Order Now

Fresh-USA-COVER-5percent

Fresh – Now available

Order your copy of Donal's Fresh today!
We use cookies to ensure that we give you the best experience on our website. If you continue to use the site we assume you consent to our Cookie Policy
×

light-meals

Asian Beef Noodle Salad

A fresh way to make the most of ground beef!

30 2
Asian Beef Noodle Salad | DonalSkehan.com, A fresh way to make the most of ground beef!

light-meals

Asian Beef Noodle Salad

A fresh way to make the most of ground beef!

Tuesday, December 29, 2015

For the spicy ground beef:

1 tbsp sunflower oil

250g ground beef

1 red chilli, finely chopped

2 cloves garlic, finely chopped

1 thumb sized piece ginger, finely chopped

1 tbsp dark soy sauce

1 tsp sesame oil

3 tbsp fish sauce

1 tbsp brown sugar

Juice of 1 lime

Fresh basil, small handful

Fresh coriander, small handful

For the salad:

250g rice noodles

1 ripe mango, diced

2 carrots, finely sliced

6 spring onions, finely sliced

1 head of Chinese cabbage, shredded

Frying pan

Large mixing bowl

Small mixing bowl

30 mins
Serves 2

This is a variation on the classic Thai dish, Beef Laab, a spicy ground beef salad from the North East of Thailand normally served with steamed sticky rice.  Here I’ve used the spicy ground beef mixture as the main element of a fresh tasting noodle salad.  This dish can be topped with toasted sesame seeds, chopped toasted peanuts or ground toasted sticky rice.

Soak the rice noodles for 10 minutes in a large bowl of boiling water. When the noodles are tender, drain and rinse under cold water. Set aside.
Add a drop of oil to a large frying pan over a medium high heat. Fry the ground beef for approximately 5-6 mins, breaking up with a wooden spatula until just browned and any liquid has evaporated.
Stir through the garlic, chilli, ginger and half the spring onions. Fry for a further 2 minutes until aromatic.
Mix together the soy sauce, fish sauce, lime juice, sesame oil and brown sugar. Add this mixture to the beef and stir through for another 3 minutes until the liquid has evaporated slightly.
Remove from the heat and tear in the basil and coriander. Stir through until combined.
Plate up by placing a pile of rice noodles in the centre of the dish. Add the shredded cabbage, mango chunks, shredded carrot around the sides and then pile a generous spoonful of the minced beef mix on top. Sprinkle with toasted sesame seeds, spring onions and garnish with toasted sesame seeds. Serve while the beef is still warm.

TOP TIP

This spicy ground beef mix also works spooned into baby gem lettuce cups and drizzled with a drop of sweet chilli sauce for a simple starter.
30 mins
Serves 2

Ingredients

For the spicy ground beef:

1 tbsp sunflower oil

250g ground beef

1 red chilli, finely chopped

2 cloves garlic, finely chopped

1 thumb sized piece ginger, finely chopped

1 tbsp dark soy sauce

1 tsp sesame oil

3 tbsp fish sauce

1 tbsp brown sugar

Juice of 1 lime

Fresh basil, small handful

Fresh coriander, small handful

For the salad:

250g rice noodles

1 ripe mango, diced

2 carrots, finely sliced

6 spring onions, finely sliced

1 head of Chinese cabbage, shredded

You'll Need

Frying pan

Large mixing bowl

Small mixing bowl

You might be interested in...

recipes

Simple & Quick Pad Thai

Simple & Quick Pad Thai
recipes

Thai Fish Cakes

Thai Fish Cakes
recipes

Vietnamese Caramel Salmon

Vietnamese Caramel Salmon
recipes

Fragrant Thai Chicken Stew

Fragrant Thai Chicken Stew