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Beef & tofu noodle salad

A perfect supper for al fresco dining


  • 400g beef rump steak (remove from the fridge 30 minutes before cooking)
  • 15g fresh coriander
  • 4 garlic cloves
  • 25g fresh ginger
  • 1 red chilli
  • 2 tbsp soy sauce
  • 2 tbsp fish sauce
  • 2 limes
  • 200g tofu
  • 1 tbsp sesame oil
  • 2 medium carrots
  • 1 red pepper
  • 1 yellow pepper
  • 100g mangetout
  • 200g rice noodles
  • Handful of peanuts, crushed


  1. Strip the leaves from the coriander and set aside. Finely chop the remaining stalks and put into a bowl. Peel and finely chop the garlic; peel and finely shred the ginger. Trim the chilli, deseed and thinly slice on an angle. Keep some fresh chilli aside, and add the remaining chilli with the garlic and ginger to the bowl with the coriander. Add the soy sauce, fish sauce and juice from one lime to the bowl. Remove the tofu from the packet and cut 200g into cubes. Place it in the marinade and allow the flavours to develop.
  2. Lightly rub the sesame oil onto the beef steak and season well with salt and pepper on both sides. Heat a non-stick frying pan and sear the beef for three minutes on each side. Drain the tofu and keep to one side, reserving the marinade. Once the beef has cooked, leave it to rest in the marinade.
  3. Trim and peel the carrots. Using your peeler, cut long ribbons of the carrot until there is not much carrot left. Deseed the peppers and thinly slice. Roughly chop the mangetout into three strips.
  4. Wipe the frying pan clean and add two tablespoons of olive oil. Add the tofu and fry for about three minutes. Add the peppers, the remaining sliced chilli and mangetout. Cook for 3-4 minutes until just cooked.
  5. Meanwhile, boil the kettle and cook the rice noodles as per the instructions on the packet. Drain and set aside.
  6. Slice the beef into strips and arrange on plates with the stir-fried veg, noodles and tofu. Garnish with the coriander leaves, wedges of lime and crushed peanuts.

Recipe by Jody Spencer

Taste Buds chef: Jody Spencer

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