Under 30 Minutes

Easy Thai Beef Salad

A midday bowlful of this hearty, Asian-inspired tangle of noodles and beef with lime, mint, and spice will keep you energized all afternoon.

  • Prep:
  • Total Time:
  • Servings: 2

Source: Everyday Food, September 2007


  • 2 ounces cellophane (bean thread) noodles
  • 2 tablespoons fresh lime juice
  • 1 tablespoon vegetable oil
  • 1 teaspoon sugar
  • 1/2 teaspoon Thai red curry paste
  • 6 ounces roast beef, thinly sliced and cut into 1-inch-wide strips
  • 1 carrot, sliced into ribbons with a vegetable peeler
  • 1/4 cup fresh mint leaves
  • Coarse salt and ground pepper
  • 1/4 cup unsalted peanuts, coarsely chopped


  1. Break noodles in half, and cook according to package instructions. Drain noodles, rinse with cold water, and drain again.

  2. In a medium bowl, whisk together lime juice, oil, sugar, and curry paste. Add noodles, roast beef, carrot, and mint. Season with salt and pepper; toss to combine. Serve, or cover and refrigerate overnight. Sprinkle with peanuts when ready to serve.


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