Asian Welsh Beef and noodle salad

  • Prep time 20 mins
  • Cook time 10 mins
  • Serves 2


  • 1 x 250g PGI Welsh Beef sirloin steak
  • 1 tbsp oil, for frying
  • Seasoning

For the dressing:

  • 3cm piece fresh ginger, grated
  • 2 garlic cloves, grated
  • 1 lime, zest and juice
  • 1 lemon, zest and juice
  • 1 tbsp runny honey
  • 1 tbsp white vinegar
  • Pinch of salt
  • ¼ tsp freshly ground black pepper
  • 1 tbsp olive oil or toasted sesame oil
  • 1 pak choi, roughly chopped
  • 300g cooked egg noodles
  • 1 red chilli, thinly sliced
  • Small bag mixed salad leaves e.g. rocket, baby spinach
  • 4 spring onions, finely sliced
  • 25g roasted salted cashew nuts or peanuts


  1. Make the dressing: put the ginger, garlic, lime and lemon zest and juice, honey, white vinegar, seasoning, and oil in a bowl, gently whisk together.
  2. Sprinkle a little black pepper over the steak, heat the oil in a frying pan and, over a high heat, fry the steak, turning once and cook to your liking. (Approximately 2 minutes each side for medium rare, and 4 minutes each side for medium).
    Allow the steak to rest on a plate, spoon some of the dressing onto the steak and cover with foil to keep warm.
  3. Place the pak choi in the frying pan and, over a high heat, char slightly for a minute; remove the pak choi from the pan. Add the noodles and chilli to the pan with the remaining dressing and half the spring onions and stir until piping hot.
  4. Slice the steak.
  5. Assemble the salad: stir the pak choi into the noodles then gently stir in the salad leaves and place in a serving bowl.
  6. Top with the slices of steak and sprinkle over with the chopped nuts and remaining spring onions.
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