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Rare beef & noodle salad


  • Toss the steak with the soy, ½ tspn ginger and half the garlic and set aside.
  • Place the oil, fish sauce, kecap manis, remaining ginger and garlic, the lime juice and chillies in another bowl. Mix well and taste for seasoning.
  • Place the noodles in a heatproof bowl, pour boiling water over the top and set aside for 3-4 mins, gently separating with tongs now and again.
  • When the noodles are almost ready, add the carrots, snowpeas and 3-4 sliced spring onions and leave for 2 mins. Then drain well and toss with dressing to taste.
  • While the noodles are soaking, cook the steak on a preheated ridged grill or BBQ to the desired degree, brushing with the sauce as you do so. When ready, set aside for a few minutes to rest and then slice.
  • To serve, mound the noodles on individual plates, place the sliced beef on top and sprinkle with more dressing and the spring onion.


  • 180-200 gm piece of steak, trimmed of all fat & sinew
  • a splash of soy sauce
  • 1 tspn freshly grated ginger
  • 1-2 garlic cloves, grated
  • 3 tbsp peanut (or vegetable) oil
  • 2 tbsp Asian fish sauce
  • 1 tbsp kecap manis (Indonesian soy sauce)
  • juice of 2 limes
  • 2 small red chillies, seeded & finely sliced
  • ½ packet rice stick noodles
  • 4-5 baby carrots, peeled & sliced on the diagonal
  • 6 snowpeas, topped & tailed & halved on the diagonal
  • 4-6 spring (green) onions, sliced on the diagonal

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm