Thai beef noodles with fresh mint



15 min


20 min


4 servings

Thai beef noodles with fresh mint

© Royalty-Free/Masterfile

Next time the noodle urge hits you, turn a mundane steak into an authentic Asian toss. Noodles instantly soak up the dressing, so they're flavour-packed from the start.


  • 1 lime
  • 2 tbsp granulated sugar
  • 1 tbsp dark sesame oil
  • 4 tsp fish sauce
  • 2 tsp hot chili-garlic sauce
  • 41643 thin rice vermicelli noodles
  • 375-g top sirloin grilling steak
  • 1 pinch of salt and pepper
  • 1 large carrot
  • 1/2 cup chopped fresh mint or cilantro


  • Squeeze no more than 2 tbsp (30 mL) lime juice into a small bowl. Stir in sugar, sesame oil, fish sauce and chili-garlic sauce until sugar is dissolved. Coarsely break noodles into a large bowl. Cover with boiling water and stir. Let stand, stirring a couple of times until tender, about 5 min. Drain well and return to bowl. Toss with half the dressing.
  • Coat a large frying pan with oil and set over high heat. Add steak and cook until it gives slight resistance when pressed, 2 to 3 min per side for rare. Sprinkle both sides of steak with salt and pepper and let stand 5 min. Meanwhile, using large holes on a box grater, grate carrot into noodles. When steak has rested, thinly slice and toss with noodles, remaining dressing and mint.

Nutrition (per serving)

  • Calories
  • 291,
  • Protein
  • 19 g,
  • Carbohydrates
  • 34 g,
  • Fat
  • 8 g,
  • Fibre
  • 2 g,
  • Sodium
  • 548 mg.