Spicy Beef and Vermicelli cut Asian Salad


Spicy Beef and Vermicelli cut Asian Salad

One of the most exquisite and delicious types of salads, you’ll adore it and make it a lot.

  • Preparation time
  • Preparation time

    60 minute
  • cooking time
  • Cooking time

    30 minute
  • Preparation time
  • Difficulty

  • cooking time
  • Serving

    2 People
  • Goody kitchen


For the Meat
3 cloves of garlic, minced
100g onion, finely diced
1 inch ginger, grated
3 tbsps soy sauce
1 tbsp honey or
1 red chilies, finely chopped
400g beef steak
For the Salad:
200g Goody Vermicelli cut pasta
140g cucumber, deseeded and julienned
2 spring onion, julienned
140g carrot, grated
50g bean sprouts
Sprig of mint, minced
Sprig of coriander, minced
30g sunflower seeds
2 tbsps sesame oil
2 tbsps soy sauce
1 tsp sugar
Pepper to taste
1 chopped red chili to garnish
Sesame seeds to garnish


For the Meat
1.Mix the garlic, onion, ginger, soy sauce, honey and chilies together in a bowl. Add the steak and let it marinate for 1 hour. Make sure
2.it is evenly covered.
For the Salad
1.Cook the Vermicelli cut pasta as per the directions on the packet. Drain.
2.In a small bowl, mix the sesame oil, soy sauce, sugar and pepper to make a dressing.
3.In a large bowl mix the chopped vegetables, pasta, mint, coriander and sunflower seeds, and then add the dressing.
4.In a very hot frying pan, fry the steak for about 3 minutes on each side.
5.Set the steak aside to rest for 5 minutes. Then slice into bite size pieces.
6.Divide the salad into two bowls; add the steak slices on top. Garnish with minced red chilies and sesame seeds.