Thai noodle and beef salad

Step 1/8

• 150 g glass noodles

• large bowl

Steep glass noodles, according to package instructions, in salted hot water for approx. 5 - 6 min.

Step 2/8

• colander
• cutting board
• knife

Drain glass noodles and briefly rinse under cold water. Cut shorter with a knife if desired.

Step 3/8

• 40 ml soy sauce
• 1 tsp honey

• whisk (optional)
• small bowl

Mix soy sauce and honey to make a marinade.

Step 4/8

• 300 g beef

• resealable freezer bag (optional)
• cutting board
• knife

Cut beef into strips, approx. 0.5cm thick, and marinate in the mixture for approx. 5 - 10 min.

Step 5/8

• 1 bell pepper
• 1 onion
• 10 g mint

• large bowl

In the meantime, cut bell pepper, onion, and mint leaves into fine strips and put into a large bowl.

Step 6/8

• 20 ml fish sauce
• 20 ml sweet chili sauce
• ½ lime
• ½ tbsp peanut oil

• small bowl

For the dressing, mix fish sauce, sweet chili sauce, lime juice, and peanut oil. Pour the dressing onto the vegetables.

Step 7/8

• vegetable oil for frying

• large frying pan
• cooking spoon

Brown the beef strips on all sides in a hot frying pan with some vegetable oil for approx. 3 – 5 min.

Step 8/8

• 50 g peanuts

• salad servers (optional)
• serving dish

Mix glass noodles with vegetables and beef. Fold in peanuts and serve warm in a large serving dish.

Enjoy your meal!