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Barbecued chilli beef noodle salad with zingy dressing

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For a light and refreshing dinner option, try this barbecued chilli beef noodle salad recipe. Loaded with herbs and a zingy dressing, this easy dish is guaranteed to be an absolute hit.

  • Serves4
  • Cook time10 minutes
  • Prep time15 minutes, + 10 mins marinating & 5 mins resting time
A vermicelli noodle salad topped with sliced steak


  • 125g vermicelli rice noodles
  • 1kg Coles Rump Steak tenderised
  • ⅓ cup (80ml) lime juice
  • 1½ tbs soy sauce
  • 1 tbs fish sauce
  • 1½ tbs palm sugar
  • 1 garlic clove, crushed
  • 1 long red chilli, finely chopped
  • Salt and pepper
  • ½ red onion, thinly sliced
  • 200g punnet Perino grape tomatoes, halved
  • 2 Lebanese cucumbers, cut into ribbons
  • 75g snow peas, trimmed, thinly sliced
  • 1 cup mint leaves
  • 1 cup coriander leaves
  • Lime wedges, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Place noodles in a heat-proof bowl. Cover with boiling water and set aside for 2 minutes to soften. Drain and rinse under cold running water.
  2. Step 2

    Place steaks in a large shallow glass or ceramic dish. Combine lime juice, soy sauce, fish sauce, palm sugar, garlic and chilli in a jug. Pour half the marinade over the beef and turn to coat. Set aside for 10 minutes to marinate.
  3. Step 3

    Preheat a barbecue grill or char-grill pan on medium-high. Season beef with salt and pepper and cook for 3-4 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil. Set aside for 5 minutes to rest.
  4. Step 4

    Thinly slice beef across the grain. Place noodles, onion, tomato, cucumber, snow pea, mint and coriander in a large bowl. Toss to combine. Arrange beef over the salad. Drizzle with remaining dressing and serve with lime wedges.