← All recipes

🍽️ Asian Beef Salad with Rice Noodles and Coconut

789 kcal · 30 min · 4 servings

Ingredients

• 500 g beef rump
• 6 tbsp lime juice
• 6 tbsp fish sauce
• 2 tbsp sweet soy sauce
• 30 ml peanut oil
• 30 ml rapeseed oil
• 2 tbsp raw cane sugar
• 2 chilies
• 150 g thin rice noodles
• salt
• 40 g peanuts
• 1 cucumber
• 300 g carrots (baby carrots)
• 1 handful mint
• 1 handful cilantro
• 1 handful basil
• 300 g cherry tomatoes
• 100 g coconut chips or coconut flakes

Instructions

1. 1. Slice the beef rump into finger-thick pieces.
2. 2. Whisk lime juice, fish sauce, soy sauce, and both oils to make a marinade.
3. 3. Brush the beef slices with the marinade.
4. 4. Let the meat marinate for about 20 minutes.
5. 5. Whisk the remaining marinade with the sugar to make a dressing.
6. 6. Wash the chili peppers.
7. 7. Slice the chili peppers into rings.
8. 8. Add the chili rings to the dressing.
9. 9. Set the dressing aside.
10. 10. Soak the rice noodles in water for 10 minutes.
11. 11. Cook the rice noodles in boiling salted water for about 3 minutes.
12. 12. Drain the rice noodles.
13. 13. Rinse the rice noodles with cold water.
14. 14. Let the rice noodles drain.
15. 15. Chop the peanuts.
16. 16. Roast the peanuts in a hot pan without oil over medium heat for 3 minutes.
17. 17. Wash the cucumber.
18. 18. Halve the cucumber lengthwise.
19. 19. Scoop out the seeds of the cucumber halves with a spoon.
20. 20. Dice the cucumber halves.
21. 21. Wash the finger carrots.
22. 22. Trim the finger carrots.
23. 23. Wash the herbs.
24. 24. Shake the herbs dry.
25. 25. Tear the herbs into pieces.
26. 26. Wash the cherry tomatoes.
27. 27. Halve the cherry tomatoes.
28. 28. Remove the meat from the marinade.
29. 29. Let the meat drain.
30. 30. Mix all other prepared ingredients.
31. 31. Arrange the ingredients on plates.
32. 32. Drizzle the ingredients with the dressing.
33. 33. Heat a pan without oil very hot.
34. 34. Fry the meat in the pan for just under 2 minutes on each side.
35. 35. Slice the meat into strips.
36. 36. Distribute the meat over the salad with coconut chips.

Nutrition per serving

• kcal: 789
• Protein: 38 g · Fett/Fat: 45 g · Carbs: 58 g