Skip to main content

Thai beef and zoodle salad

Skip to IngredientsSkip to Method

You only need 5 ingredients to make this quick and easy Thai beef and zoodle salad.

  • Serves4
  • Cook time10 minutes
  • Prep time5 minutes, + 5 mins resting time
Thai beef and zoodle salad


  • 600g Coles Graze Grassfed Beef Scotch Fillet Steak
  • 250g pkt Coles Kitchen Australian Zucchini Noodles, blanched
  • 100g mixed salad leaves
  • 1/2 cup basil leaves, torn
  • 1/3 cup (80ml) sweet chilli and lime salad dressing

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

    Spray the beef with oil. Heat a large frying pan over medium-high heat. Add the beef and cook for 3 mins each side for medium-rare or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 5 mins to rest. Season. Thinly slice.
  2. Step 2

    Meanwhile, combine the zoodles, salad leaves and half the basil on a serving platter.
  3. Step 3

    Top zoodle mixture with the beef. Sprinkle with the remaining basil and drizzle with salad dressing to serve.

Thai beef steak salad recipe

One of the tastiest salads you will enjoy is Thai beef salad. The protein is always tender and marinated in a flavour-packed sauce. In this recipe, you’ll use marinated scotch fillet, which is the best steak for Thai beef salad. Do not shy away from making sure each vegetable and herb is well-coated in a dressing that is zesty, savoury, sweet and garlicky all at the same time. The dressing in this particular recipe is made of fish sauce – a key ingredient in Thai cooking – sweet chilli sauce and lots of crushed garlic. Delicious!

Cooking scotch fillet perfectly

There are a few things to note to cook steak well. First, you’ll need to remove the steak from the fridge and let it sit at room temperature for around 30 minutes before cooking. This allows the meat to be cooked more evenly throughout when you place it on the grill or pan. To chargrill the steak, add 1 to 2 tbs of oil and wait until the oil is shimmering before placing the steak in the pan gently. After cooking it for 2 minutes on each side, it’s time to baste the steak with the sweet chilli and fish sauce mixture. While the steak is still in the pan, brush one side with the sauce to add flavour and extra moisture to the surface of the beef. Cook this basted side for 1 minute, while brushing the marinade on the other side. Cook the other side for 1 minute, then move the steak to a plate. Rest and slice thinly.

How to serve Thai-style steak and zoodles

In this Thai-style beef zoodle salad, you’ll want to serve the beef warm-hot for maximum enjoyment. Also, be sure to use your hands to toss the veggies, steak and herbs in the dressing, so that they’re all coated evenly. You can serve this salad as a low carb meal on its own, as a starter, or as a side at a family barbecue or picnic lunch. You can also enjoy it the Thai way, as one of several sharing plates in the middle of the dinner table, eaten with fluffy jasmine rice.

Now get cooking

Let your scotch fillet marinate in a Thai-inspired sauce and use it to whip up this tasty beef zoodle salad that’s guaranteed to win hearts at mealtime. Scotch fillet is a tasty cut of meat that is often the steak of choice in many recipes, including these recipes for Curtis Stone's pan-seared scotch fillet with creamed leeks, garlic and oregano steak with olive peperonata and steak with roast potatoes and coriander chimichurri. Or if you’re after variations of Thai-style salads that feature scotch fillet, a fast Thai beef salad or Curtis Stone’s BBQ steak salad with Thai vinaigrette is the way to go.

Nutrition Information


Energy: 1829kJ/438 Cals (21%)

Protein: 32g (64%)

Fat: 19g (27%)

Sat fat: 5g (21%)

Carb: 34g (11%)

Sugar: 32g (36%)

Fibre: 6g (20%)

Sodium: 1676mg (84%)