Beef noodle salad

  • Details
  • Leave a Comment
  • Related Items

Lightly cooked rump steak enhances this fresh Asian inspired noodle salad. Great when you want a meal to serve a variety of vegetables, meat and noodles in the one easy dish all under 1 hour. It is a dish that works well warm or cool.


Rump & Marinade

  • 600g / 1.3lb rump steak – remove fat & sinew
  • 2 tablespoons olive oil – cooking
  • 2 teaspoons curry powder
  • 4 tablespoons olive oil – marinade
  • 1 large clove garlic – peeled, rinsed, crushed


  • 1 Lebanese cucumber – peeled, rinsed, halved, sliced length wise
  • 1/2 red onion – peeled, rinsed, sliced finely
  • 1 red bird’s eye chilli – rinsed, stem removed, sliced finely
  • 1/2 cup mint leaves – washed, sliced roughly
  • 3/4 cup unsalted cashews – chopped roughly


  • 1/4 cup rice wine vinegar
  • 2 teaspoons fresh ginger – peeled, rinsed, sliced finely
  • 2 tablespoons fresh coriander leaves – washed, sliced finely
  • 1 teaspoon sugar


  • 600g / 1.3lb hokkien noodles


  1. Prepare rump steak.
  2. Prepare marinade by adding curry, olive oil and prepared garlic into a small bowl, mix well.
  3. Heat olive oil in large frying pan on medium.  Baste the rump steak with marinade on both sides using half of the marinade. Cook 4 minutes each side, longer if you want it medium or well done, remove from heat and rest for 5 minutes.
  4. Prepare vegetables and place in a large bowl. 
  5. Slice rested rump steak thinly add to vegetables.
  6. Prepare dressing and add to a measuring cup, mix well.  Pour over vegetables and rump, mix.
  7. Cook the noodles to packet instructions and drain.  Toss into frying pan with remaining marinade on medium heat for 1 minute stirring frequently. 
  8. Divide the noodles in each serving plate and top with vegetables and steak.  Serve.

Leave a Comment

Your email address will not be published. Required fields are marked *

Simple mozzarella lasagne

Simple flavours combine to make a mouthwatering dish. The smell of this lasagne cooking in the oven wafts through your home and makes everyone hungry. Use good quality produce and make…

Spiced lamb cutlets with pistachio couscous

A nice combination of spices brings the hint of the Middle East to the table. Having the nice base of couscous rounds out the dish giving it more colour and fullness to the meal…

Eggplant stacks

Eggplant stacks will look very elegant as a starter for an impressive dinner party and taste just as good as they look. Be warned it is a labour intensive dish and surely will be a labour of love…

Easy zucchini fritters with spelt & brown rice flour

This dish is a quick and easy meal served ideally with a salad. You can cook with any type of oil, our preference is olive oil. After cooking place fritters on absorbent paper to absorb oil…

Roasted capsicum & tomato soup

We love the taste of roasted vegetables and in a soup it is simply delicious. Tomato soup is totally transformed when roasted capsicums are added. Any type of tomatoes can be used, we prefer…