January 20, 2019
Thai beef salad

Thai-Style Beef and Noodle Salad

by Berkeley Wellness  

This beef and noodle salad is tossed in a dressing inspired by the interplay of sour, salty, and sweet flavors typical of Thai cuisine.


  • 10 ounces well-trimmed beef sirloin
  • ½ teaspoon salt
  • 8 ounces spaghetti
  • ¼ cup ketchup
  • 3 tablespoons fresh lime juice
  • 2 tablespoons reduced-sodium soy sauce
  • 2 teaspoons light brown sugar
  • ¼ teaspoon red pepper flakes
  • 4 scallions, thinly sliced
  • 1 large carrot, shredded
  • 1 Granny Smith apple, cut into ⅓-inch dice


1. Preheat the broiler. Sprinkle the meat with ¼ teaspoon of the salt. Broil 4 to 6 inches from the heat for 3 to 4 minutes per side, or until medium-rare. Place the beef on a plate and let it stand for 10 minutes. Then thinly slice the beef on the diagonal, and cut the slices into bite-size pieces. Reserve any juices on the plate.

2. Meanwhile, in a large pot of boiling water, cook the spaghetti according to package directions. Drain well.

3. In a large bowl, combine the remaining ¼ teaspoon salt, the ketchup, lime juice, soy sauce, brown sugar, and red pepper flakes. Add the drained pasta and toss well.

4. Add the beef pieces and any juices from the plate, the scallions, carrot, and apple. Toss well to combine. Serve at room temperature or chilled.

Makes 4 servings

Nutrition per serving: 410 calories, 10g total fat (3g saturated), 47mg cholesterol, 3g dietary fiber, 58g carbohydrate, 24g protein, 790mg sodium.

A good source of: beta carotene, selenium, vitamin B12, zinc.