Recipes Ingredients Meat & Poultry Beef Recipes Easy Thai Beef Salad By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 15 mins Servings: 2 A midday bowlful of this hearty, Asian-inspired tangle of noodles and beef with lime, mint, and spice will keep you energized all afternoon. Ingredients 2 ounces cellophane (bean thread) noodles 2 tablespoons fresh lime juice 1 tablespoon vegetable oil 1 teaspoon sugar ½ 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 ¼ cup fresh mint leaves Coarse salt and ground pepper ¼ cup unsalted peanuts, coarsely chopped Directions Break noodles in half, and cook according to package instructions. Drain noodles, rinse with cold water, and drain again. 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. Print