Jamie Oliver Thai Beef Salad Recipe

This easy Thai Beef Salad by Jamie Oliver is a quick and nutritious dish full of fresh flavors. With crispy minced beef, tender rice noodles, and vibrant herbs, it’s a simple yet exciting meal. Feel free to swap in common ingredients for a flexible, satisfying salad any night of the week!

Ingredients Needed

• 100g (3.5 oz) fine rice noodles
• ¼ a bunch of fresh coriander
• ¼ a bunch of fresh mint
• Extra virgin olive oil
• 2 cloves of garlic
• 4cm (1.5-inch) piece of ginger
• 1 fresh red chilli
• 2 spring onions
• 1 carrot
• ½ a cucumber
• 1 gem lettuce
• Olive oil
• 200g (7 oz) lean minced beef
• 2 tablespoons soy sauce
• 1 lime
• 1 teaspoon sesame seeds
• 1 teaspoon runny honey

How To Make Thai Beef Salad

1. Prepare the noodles: Tip the rice noodles into a bowl, cover with boiling water, and leave to soak for 5 minutes, stirring occasionally. Pick the coriander and mint leaves, adding the stalks to the noodles. Once the noodles are tender, discard the herb stalks, drain in a sieve, and refresh under cold water. Toss the noodles in a little extra virgin olive oil.
2. Prep the vegetables: Peel and finely slice the garlic, peel and finely chop the ginger, and deseed and finely slice the red chilli. Trim and finely chop the spring onions. Scrub and trim the carrot, then speed-peel it into long ribbons. Halve the cucumber lengthways, scoop out the seeds, and finely slice it into half moons. Trim and separate the gem lettuce leaves and divide them between your plates.
3. Cook the beef: Heat 1 tablespoon of olive oil in a frying pan over medium-high heat. Add the minced beef, and stir-fry for 8 to 10 minutes, or until crispy, breaking it up with the back of a spoon as it cooks. Add the garlic and half of the ginger in the last few minutes of cooking.
4. Make the dressing: Mix the soy sauce, 2 tablespoons of extra virgin olive oil, and half the lime juice to create a dressing.
5. Assemble the salad: Tip the cooked noodles into a large bowl. Toss together with the carrot, cucumber, remaining ginger, most of the spring onion, and two-thirds of the dressing. Pile the mixture onto the lettuce leaves on your plates.
6. Finish the dish: Once the beef is crispy, add the sesame seeds and honey, cooking for 1 minute. Scatter the beef over the salad. Tear the coriander and mint leaves and sprinkle them over the salad along with the remaining spring onion and sliced chilli. Drizzle over the remaining dressing and serve with lime wedges for squeezing over.

Recipe Tips

• Don’t overcook the beef: Stir-fry the beef until crispy but not dry. This will give it the perfect texture and flavor.
• Cool the noodles well: After soaking, rinse the noodles under cold water to stop the cooking process and keep them from becoming mushy.
• Balance the dressing: Taste the dressing before serving and adjust the lime juice or soy sauce if you want it more tangy or salty.
• Serve immediately: This salad is best when fresh, so try to serve it right after assembling it for the crispiest, most flavorful experience.

How To Store Leftovers?

Let the leftover Thai Beef Salad cool to room temperature. Once cooled, store it in an airtight container in the fridge for up to 2 days.

Nutrition Facts

Serving Size: 1 serving (approximately 227g)

• Calories: 634
• Total Fat: 28.9g
• Saturated Fat: 5.6g
• Total Carbohydrate: 56g
• Dietary Fiber: 3.5g
• Sugars: 12.2g
• Protein: 37.1g

Try More Jamie Oliver Recipes:

• Jamie Oliver Roasted Carrot Salad
• Jamie Oliver Rocket Salad
• Jamie Oliver Rainbow Salad Wrap
• Jamie Oliver Chicken Quinoa Salad​