Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Warm Rice Noodle, Beef and Pak Choi Salad with Toasted Peanuts

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Warm Rice Noodle, Beef and Pak Choi Salad with Toasted Peanuts

    Here, ginger and citrus are cast together in a southeast Asian style as a dressing for warm, slithery rice noodles, lightly cooked pak choi and rare beef. I find with noodles that, for best results, one should chop a minute off the cooking times given on the pack. It's not that they are wrong exactly, just that for most of us there's a slight delay between the end of cooking and the actual act of draining, dressing and serving.

    • Preparation time: 15 minutes
    • Cooking time: 15 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 4


    • Dressing
    • 1 large clove garlic, quartered
    • 1cm ginger, peeled and roughly chopped
    • 1-2 hot red chillies, deseeded and roughly chopped
    • 1½ tbsp caster sugar
    • Juice of 1½ limes
    • 3 tbsp Thai fish sauce
    • 60g unroasted peanuts
    • 400g sirloin steak
    • A little sunflower oil
    • 6 heads pak choi, quartered lengthwise
    • 250g rice noodles
    • A handful of coriander leaves


    1. Preheat the oven to 200°C, gas mark 6. Put the peanuts in a roasting tray and roast for 5 minutes or so, until browned. Chop roughly and set aside.
    2. To make the dressing, put the garlic, ginger and chillies in a mortar and add the sugar. Pound to a paste. Work in the lime juice, the fish sauce and 3 tbsp water. Alternatively, blitz all the ingredients with a hand blender or in a mini processor. Set aside.
    3. Shortly before serving, bring a large pan of water to the boil and put a griddle pan on a medium heat. As soon as the griddle pan is good and hot, brush the steak with a little oil and lay it on the griddle. Turn after 3-4 minutes and give it another 3-4 minutes on the other side. As soon as it is done, transfer to a warm plate and keep it warm for the next 5 minutes, while you get everything else sorted.
    4. As you're cooking the steak, drop the pak choi into the pan of water. Cook for 2 minutes, then add the noodles, turn off the heat and leave to stand for 3 minutes. Drain well, pressing excess water out of the pak choi. Toss in the dressing, with the coriander. Slice the steak. Divide the noodles and pak choi between serving bowls. Top with slices of steak, scatter plentifully with peanuts and serve quickly.

    Your recipe note

    Edit your recipe note

    Drinks recommendation

    The bright, sweet and sour flavours here are an ideal opportunity for German Riesling to show what a great contemporary food wine it is


    Average user rating

    5 stars