Helen Brownings Organics

Chilli Beef Noodle Salad

Chilli Beef Noodle Salad

Serves 4

A healthy, low calorie meal of exceptional flavour that is perfect for a quick and easy meal. Try using our good beef sirloin steak in this recipe for addded flavour, or our good beef stir fry strips. To find out more about our good beef range, please click here. These products are availabe to purchase online, and can be delivered stright to your door (Please not that the delivery of the sirloin steak is dependent on your location).

This recipe was borrowed from Sarah Swain (from the ‘healthyfood’ website) to share with you! Photo credits are from Melanie Jenkins.


  • 4 teaspoons mild chilli paste
  • 6 teaspoons lime juice
  • 500g rump steak fat trimmed
  • 400g Hokkien noodles
  • 1 ½ tablespoons lemongrass paste or use crush fresh lemongrass
  • 1/3 cup chopped fresh coriander
  • ½ cup chopped unsalted peanuts
  • 4 cups carrots and cucumber ribbons (see tip)
  • 2 spring onions, thinly sliced
  • 1 ½ cups sweet corn kernels


Step One: In a small bowl combine chilli paste and half of the lime juice. In a shallow dish place beef and rub chilli mix over. Set aside.
Step Two: In a large bowl place noodles and cover with boiling water. Leave for 1-2 minutes until loosened. Drain and return to bowl.
Step Three: In a small bowl combine lemongrass paste and remaining lime juice. Add to noodle bowl along with coriander, and toss.
Step Four: Spray a large non-stick pan with oil and set over a high heat. Add beef and cook for 3-4 minutes each side, or until seared on the outside and slightly pink on the inside. Remove from the pan and leave to rest for 5 minutes.
Step Five: Toss nuts and vegetables through noodles. Thinly sliced beef and add to salad. Divide among 4 bowls and serve. 

TIP: Peel vegetables lengthwise into long, thin ribbons