Crispy Chilli Beef Salad
A quick, crunchy dinner that feels like takeout with savory seared beef, bright veggies, and a snappy chili-soy dressing, ready in under 30 minutes.
Ingredients
Beef and Noodles
- 500 g 500g stir-fry beef Choose well-marbled beef for flavor and quick cooking.
- 100 g 100g crunchy noodles Use pre-fried crunchy noodles or crispy rice noodles.
Vegetables
- 2 cups 2 cups mixed fresh veggies (bell peppers, carrots, cucumber) Use firm, fresh produce for best texture.
Dressing
- 3 tablespoons 3 tablespoons soy sauce Use good-quality soy sauce.
- 2 tablespoons 2 tablespoons chili sauce Sriracha or sweet chili recommended.
- 1 tablespoon 1 tablespoon sesame oil Adds nuttiness to the dressing.
- 1 tablespoon 1 tablespoon rice vinegar Can be substituted with lemon.
- to taste Salt and pepper to taste
Garnish
- to taste Fresh cilantro for garnish Adds a fresh green pop.
Instructions
Preparation
- Make the dressing by mixing soy sauce, chili sauce, sesame oil, and rice vinegar in a bowl.
- Heat a non-stick skillet over medium-high heat and add the stir-fry beef in a single layer.
- Cook the beef until browned and cooked through, about 5–7 minutes depending on thickness, then remove and set aside.
- Using the same skillet, add the mixed veggies and stir-fry for 3–4 minutes until tender-crisp.
- Combine the beef, veggies, and crunchy noodles in a big bowl.
- Drizzle the dressing over the salad and toss gently to combine.
- Season with salt and pepper to taste.
- Garnish with fresh cilantro before serving and enjoy your healthy dinner.
Notes
Store the dressed salad in an airtight container for up to 2 days. For best texture, keep the crunchy noodles and cilantro separate; add them when reheating or serving.