• Laura Tulloch

Thai beef and glass noodle cups

Pan fried Sirloin steak served in a little gem lettuce, cut thinly and tossed with glass noodles, dressed in a Thai dressing of sesame oil, fish sauce, ginger, garlic, soy, honey, mint, coriander and chilli pepper, and lime juice.



1 tbsp soy sauce

1 tbsp fish sauce

1 tbsp sesame oil

1 tbsp honey

1/4 cup lime juice

1/2 cup light oil

1 garlic clove minced

thumb of minced ginger 15g

diced carrot

1/4 cup fresh mint

1/4 cup fresh coriander

1/4 cup Thai basil

1 chilli pepper of finely chopped

glass noodles

sirloin steak


  1. mix all the dressing into a bowl

  2. gently boil the glass noodles rinse and sperate under cold running water

  3. once cooled mix the noodles and dressing together

  4. pan fry the seasoned steak quickly to your taste

  5. cut steaks into thin slices and place on top of the noodles

  6. gently wash and separate the leaves of the gem lettuce

  7. place all the ingredients into a gem leaf

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