Sesame-Lemongrass Beef Noodle Salad
Sesame-Lemongrass Beef Noodle Salad
Whip up an easy and delicious meal with this Vietnamese-inspired beef noodle salad recipe by Sarah Benjamin.
  • Difficulty Level Easy
  • Technique Stir Frying
  • Preparation Time 55 minutes
  • Cooking Time 20 minutes
  • Yield 2 to 3 servings
  • 300 grams beef rump or sirloin steak, thinly sliced
  • 2 tablespoons Double Pagoda black sesame seeds
  • 1 Japanese cucumber, deseeded and julienned
  • 1 carrot, peeled and julienned
  • 2 stalks lemongrass, outer layer removed, chopped
  • 3 cloves garlic
  • A pinch of salt
  • 80 milliliters Double Pagoda sesame oil
  • 2 teaspoons fish sauce
  • 1 teaspoon caster sugar
  • 4 cups cooked rice noodles, drained
  • ½ cup Thai basil leaves, julienned
  • ½ cup mint leaves, julienned
  • Dressing:
  • 120 milliliters lime juice
  • 6 tablespoons fish sauce
  • 4 tablespoons caster sugar
  • 2 tablespoons Double Pagoda sesame oil
  • 1-2 bird’s eye chilli, finely chopped (optional)
  1. First, marinate the beef. In a pestle and mortar, pound the lemongrass, salt, sugar and garlic until broken down. Add the sesame oil and fish sauce and pound until you have a smooth paste.
  2. Toss the marinade with the sliced steak and leave to sit for 20-30 minutes.
  3. In the meantime, prepare the dressing. Stir all the dressing ingredients together until the sugar has dissolved. Set aside.
  4. Heat up a large frying pan or saute pan over a high heat, and add 2 tablespoons of vegetable oil. Stir-fry the beef until just cooked, then stir in the black sesame seeds. Set aside.
  5. Assemble the salad by placing the rice noodles in a bowl, followed by carrot and cucumber. Add the sesame-lemongrass beef, then top with mint and Thai basil.
  6. Drizzle with the dressing and toss before eating!

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