Cambodian Style Fragrant Beef Cold Noodle Salad
Serves 2 | with 21 Day Aged Rump Steak, Coriander and Carrot
- Wheat
- Cereals containing gluten
- Soya
This Cambodian Style Fragrant Beef Cold Noodle Salad is a fresh, flavour-packed dish that combines tender steak slices, cold rice noodles and crisp carrot and cucumber ribbons. Tossed in a dressing of soy sauce, ginger, garlic, lemongrass, honey and a kick of red Thai style paste, it’s bursting with bold, balanced flavours. Inspired by Cambodian cuisine, this dish is all about vibrant herbs and aromatic ingredients, which make every bite refreshing yet satisfying.
Ingredients
2 unit(s)
21 Day Aged British Rump Steaks
220 grams
Rice Noodles
1 bunch(es)
Coriander
1 unit(s)
Carrot
1 unit(s)
Baby Cucumber
20 milliliter(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
22 grams
Ginger, Garlic & Lemongrass Puree
30 grams
Honey
50 grams
Red Thai Style Paste
Not included in your delivery
1 tsp
Sugar
1 tbsp
Olive Oil
Nutrition Values
Utensils
Instructions
a) Boil a full kettle.
b) Remove the steaks from your fridge to allow them to come up to room temperature.
c) Pour the boiled water into a large saucepan on medium-high and cook the rice noodles until warmed through, 1-2 mins. Once cooked, drain in a sieve and run under cold water to cool and stop them sticking together.
a) Roughly chop the coriander (stalks and all).
b) Trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.
c) Trim the cucumber. Use a peeler to peel long ribbons down the length of the cucumber, stopping at the seeds.
a) Combine in a large bowl the soy sauce and the ginger, garlic & lemongrass puree with the sugar and olive oil (see pantry for both amounts).
b) Add the carrot and cucumber ribbons, the cooled rice noodles and three quarters of the coriander to the bowl and toss to coat in the fragrant dressing, then set aside for now.
c) In a small bowl, combine the honey and the red Thai style paste. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.
a) Heat a drizzle of oil in a large frying pan on high heat. Season the steaks with salt and pepper. TIP: Rump steaks naturally vary in shape, so adjust the following timings depending on how you like yours cooked.
b) Once very hot, lay the steaks into the pan and fry until browned and medium-rare, about 5 mins. Turn halfway through. TIP: Cook each side for 1 min more if you like it more well done. IMPORTANT: Wash your hands and equipment after handling raw meat. The steak is safe to eat when browned on the outside.
c) Once the steaks are cooked, reduce the heat to medium, then pour in the spicy honey mixture.
b) Toss to coat the steak in the sauce, stirring until the sauce is thickened and glossy, 1 min.
c) Transfer the steak to a board, cover with foil and allow to rest for a couple of mins. Save any remaining sauce in the pan for the final step.
a) Divide the dressed noodle salad between 2 serving bowls.
b) Once the steaks have rested, slice into 1cm thick slices and lay on top of the noodles.
c) Drizzle over any remaining sauce from the pan, then sprinkle over the remaining coriander to finish.
Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Ease of prep: Some found the combination of ingredients unusual, suggesting a learning curve for this recipe.
- Suggestions: Consider serving the dish hot instead of cold for a more satisfying meal experience.
- Texture: Cook the steak carefully to avoid toughness; aim for tender results to complement the noodle salad.
