Barbecued chilli beef noodle salad with zingy dressing

Barbecued chilli beef noodle salad with zingy dressing
  • 0:30 Prep
  • 0:10 Cook
  • 4 Servings
  • Capable cooks

A tasty, Asian-inspired marinated beef and noodle dish, perfect for a midweek meal.

Featured in
Winter recipes, Noodle recipes


  • 125g vermicelli rice noodles
  • 1kg Coles BBQ Beef Steak, tenderised
  • 1/3 cup (80ml) lime juice
  • 1 1/2 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • 1 1/2 tablespoons palm sugar
  • 1 garlic clove, crushed
  • 1 long red chilli, finely chopped
  • Salt and pepper
  • 1/2 red onion, thinly sliced
  • 200g punnet Perino grape tomatoes, halved
  • 2 Lebanese cucumbers, cut into ribbons
  • 75g snow peas, trimmed, thinly sliced
  • 1 cup mint leaves
  • 1 cup coriander leaves
  • Lime wedges, to serve


  • Step 1
    Place noodles in a heat-proof bowl. Cover with boiling water and set aside for 2 minutes to soften. Drain and rinse under cold running water.
  • Step 2
    Place steaks in a large shallow glass or ceramic dish. Combine lime juice, soy sauce, fish sauce, palm sugar, garlic and chilli in a jug. Pour half the marinade over the beef and turn to coat. Set aside for 10 minutes to marinate.
  • Step 3
    Preheat a barbecue grill or char-grill pan on medium-high. Season beef with salt and pepper and cook for 3-4 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil. Set aside for 5 minutes to rest.
  • Step 4
    Thinly slice beef across the grain. Place noodles, onion, tomato, cucumber, snow pea, mint and coriander in a large bowl. Toss to combine. Arrange beef over the salad. Drizzle with remaining dressing and serve with lime wedges.

  • Author: (N/A)
  • Image credit: (N/A)
  • Publication: Coles



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