Thai Beef Noodle Salad

  • bvseo_sdk, java_sdk, bvseo-4.0.0
  • CLOUD, getAggregateRating, 500ms
  • bvseo-msg: Execution timed out, exceeded 500ms;
Prep Time: 20 minutes
Cook Time: 10 minutes
Servings: 4

This dish combines grilled flank steak with rice vermicelli noodles, salad greens, red onion and fresh basil to create a delicious main-course salad that’s perfect for a weeknight meal.


  • 4 garlic cloves, minced
  • 1/4 cup Asian fish sauce
  • 1 1/2 Tbs. soy sauce
  • 2 tsp. sugar
  • 1/2 cup peanut oil
  • 1 1/2 lb. flank steak
  • Freshly ground pepper, to taste
  • 1/2 lb. rice vermicelli noodles
  • 2 Tbs. rice vinegar
  • 6 cups mixed salad greens
  • 1 small red onion, halved and thinly sliced
  • 1/2 cup fresh basil, preferably Thai


Marinate the steak and cook the noodles
In a shallow glass or ceramic dish just large enough to hold the steak, stir together the garlic, fish sauce, soy sauce, sugar and 1/4 cup of the peanut oil. Pour 1/4 cup of the marinade into a small bowl, cover and refrigerate to use later as a vinaigrette. Season the steak with pepper. Add the steak to the marinade and turn to coat. Let stand at room temperature for 15 minutes.

Meanwhile, bring a large pot of water to a boil over high heat. Add the vermicelli noodles and cook according to the package directions. Drain and set aside.

Cook the steak
Prepare a hot fire in a grill and oil the grill rack. Or, preheat a broiler.

Remove the steak from the marinade, discarding the marinade. Place the steak on the grill rack, or put on a baking sheet and place under the broiler. Cook, turning once, 10 to 12 minutes total for medium-rare, or until done to your liking. Transfer the steak to a carving board, cover loosely with aluminum foil and let rest for 5 minutes.

Make the vinaigrette and assemble the salad
Whisk the remaining 1/4 cup oil and the vinegar into the reserved marinade. Season with pepper. Cut the steak across the grain into thin slices. In a large bowl, combine the salad greens, vermicelli noodles, onion, basil and steak slices. Drizzle with the vinaigrette and toss to combine. Divide among 4 plates and serve immediately. Serves 4.

Adapted from Williams-Sonoma Food Made Fast Series, Weeknight, by Melanie Barnard (Oxmoor House, 2006).

Rated 5 out of 5 by from Fresh & Filling This salad is excellent! It's not too filling but definitely leaves you satisfied. I also love the meat marinade. I grill the meat and brush the marinade on red onions, mushrooms, zucchini, yellow squash and eggplant for grilling as well. Definitely a keeper!
Date published: 2015-10-05
  • y_2018, m_7, d_14, h_23
  • bvseo_bulk, prod_bvrr, vn_bulk_2.0.8
  • cp_1, bvpage1
  • co_hasreviews, tv_0, tr_1
  • loc_en_US, sid_recipe.thai-beef-noodle-salad, prod, sort_[SortEntry(order=SUBMISSION_TIME, direction=DESCENDING)]
  • clientName_williamssonoma
  • bvseo_sdk, java_sdk, bvseo-4.0.0
  • CLOUD, getReviews, 446ms