Thai beef and noodle salad | Women's Weekly Food

Ingredients

• 600 grams piece beef fillet, trimmed
• 2 Lebanese cucumbers (260g), seeded, sliced thinly
• 1 cup (80g) bean sprouts
• 1 red onion (170g), sliced thinly
• 1 cup loosely packed fresh coriander leaves
• 1 cup loosely packed fresh mint leaves
• 6 fresh makrut lime leaves, sliced thinly
• Vegetable oil, for deep-frying
• 200 grams dried egg noodles
• 1/3 cup (80ml) lime juice
• 2 tablespoons fish sauce
• 1 tablespoon brown sugar
• 1 tablespoon finely sliced fresh lemon grass
• 3 fresh small red Thai chillies, sliced thinly
• 1 clove garlic, crushed