Thai Beef Salad with Fettuccine

15 Mins

Serves 2

Thai Beef Salad with Fettuccine

The tastes of Thailand – lime, soy and garlic, teamed with tender steak and Latina™ Fresh Egg Fettuccine.


2 tablespoons fish sauce
1 tablespoons soy sauce
2 limes, zested and juiced
¹⁄4 cup brown sugar
1 clove crushed garlic
2 150g lean rump or sirloin steaks
375g pack Latina™ Fresh Egg Fettucccine
1 cup fresh coriander, roughly chopped
70g snow peas, blanched and sliced thinly
1 punnet mini roma tomatoes, cut in half


  1. For the dressing, combine sauces, lime zest, juice, sugar and garlic in a screw-top jar. Shake well.
  2. Brush steaks with a tablespoon of dressing. Preheat lightly oiled barbecue or grill and cook steaks for 3-4 minutes each side, or until cooked to your liking. Remove, cover with foil and rest for 5 minutes. Slice beef thinly across the grain.
  3. Meanwhile, add Latina™ Fresh Egg Fettuccine to large saucepan of boiling water. Return to the boil and cook, stirring occasionally, for 2 minutes or until al dente. Drain, gently rinse under hot running water and cool slightly.
  4. Combine fettuccine, half the dressing, coriander, snow peas and tomatoes in a large serving bowl. Toss through beef and drizzle with remaining dressing just before serving.