Grilled beef and noodle salad

Grilled beef and noodle salad

Total: 33 min. | Active: 25 min.
Nutritional value / person: 400 kcal
, Fat: 25 g
, Carbohydrate: 12 g
, Protein: 29 g


4 person


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


5 tbsp rice vinegar
3 tbsp soy sauce
1 ½ tbsp fish sauce
1 organic lime, grated zest and the juice
¼ tsp ground coriander seeds

Rice noodles

125 g wide rice noodles
salted water, boiling

Charcoal/gas/electric grill

2 flank Steak (each approx. 250 g)
1 tbsp sesame oil
½ tsp salt
a little pepper


250 g mini cucumbers, thinly sliced
½ bunch peppermint, leaves torn off
40 g salted peanuts, coarsely chopped
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How it's done

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In a small bowl, mix the rice vinegar with all the other ingredients up to and including the ground coriander seeds.

Rice noodles

Cook the rice noodles in boiling salted water for approx. 8 mins. until al dente, drain, rinse with cold water, mix in a bowl with half of the dressing, set aside.

Charcoal/gas/electric grill

Brush the steaks with oil, season, grill the meat over/on a medium heat (approx. 200 °C) for approx. 4 mins. on each side. Place the steaks on a platter, cover and leave to rest for approx. 5 mins. Carve the steaks.


Add the cucumber and mint to the rice noodles along with the flank steaks and the remainder of the dressing, mix, plate up. Sprinkle with the peanuts.

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