The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Vietnamese-style Beef Salad with Brown Rice Noodles & Peanuts
A speedy and refreshing noodle salad for the weeknights when you're short on time. Sizzle British beef strips with a tangy chilli, honey and tamari dressing. Serve over a bed of brown rice noodles, vibrant veg and lashings of lime. Nutty peanuts for a bit of crunch.
Ready in 20
High protein
5 plants
Serving size
Ingredients
- 1 tbsp chilli paste (Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
- 10g roasted peanuts (Peanuts, Nuts, Sesame)
- 1 unwaxed lime
- 1 tbsp sesame oil (Sesame)
- 1 handful of fresh coriander
- 1 midi cucumber
- 1 carrot
- 2 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 25g honey
- 300g beef strips
- 100g brown rice noodles (Brown Rice Flour, Water)
- 80g mangetout
Nutritional Information
Calories: 704
Protein: 41g
Carbs: 58g
Fat: 35g
Ingredients
- 1 tbsp chilli paste (use half) (Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
- 25g honey (use half)
- 1 carrot (use half)
- 100g brown rice noodles (use half) (Brown Rice Flour, Water)
- 150g beef strips
- 80g mangetout (use half)
- 10g roasted peanuts (use half) (Peanuts, Nuts, Sesame)
- 2 tbsp tamari (use half) (Soya) (water, soybeans, salt, spirit vinegar)
- 1 handful of fresh coriander (use half)
- 1 tbsp sesame oil (use half) (Sesame)
- 1 unwaxed lime (use half)
- 1 midi cucumber (use half)
Nutritional Information
Calories: 729
Protein: 44g
Carbs: 58g
Fat: 36g
Vietnamese-style Beef Salad with Brown Rice Noodles & Peanuts
A speedy and refreshing noodle salad for the weeknights when you're short on time. Sizzle British beef strips with a tangy chilli, honey and tamari dressing. Serve over a bed of brown rice noodles, vibrant veg and lashings of lime. Nutty peanuts for a bit of crunch.
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Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Pull out a large frying pan, a large bowl, a grater & a sieve
Time to noodle
- Add the noodles to the saucepan, gently separate with a fork and boil for 3-4 mins, until cooked
- Add the mangetout in the final 2 mins of cooking. Drain all together, then rinse under cold water
Get sizzlin'
- Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the beef strips and cook for 8 mins, until golden and cooked through. Season with salt and pepper
- Add half the honey and half the tamari. Toss to coat, then remove from the heat
Prep the veg
- Meanwhile, coarsely grate the carrot. Thinly slice the cucumber into 1/2cm half-moons. Pick the mint leaves from the stalks and roughly chop, along with the coriander
- In the large bowl, combine the sesame oil, the juice from the lime, the remaining tamari and the remaining honey. Season with salt and pepper
- Add the cooked noodles, mangetout and prepped veg and herbs to the dressing. Toss to combine and season with salt and pepper to taste
Plate up
- Check your meat is cooked through; it should be golden brown, steaming hot, the juices should run clear when cut and there should be no pink / rare meat inside
- Roughly chop the peanuts
- Share the noodle salad between bowls, topped with the beef and peanuts. Drizzle over the chilli paste (for those who'd like the heat)
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