South-East Asian Beef And Spicy Tofu Salad

This delish dish with a kick is so bursting with flavour and goodness – it could well become your new weeknight family favourite
By Alejandro Franco
Photography & styling Bonnie Coumbe
South-East Asian Beef And Spicy Tofu Salad

South-East Asian Beef And Spicy Tofu Salad

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Prep time


Cooking time




  • 150 g 150 snow peas

  • ¼ cup roasted peanuts

  • 1 1 bunch coriander

  • 1 1 bunch mint

  • 100 g 100 shiitake mushrooms

  • 200 g 200 packet spicy tofu

  • 600 g 600 rib eye steaks

  • 250 g 250 packet bean vermicelli noodles

  • 1 1 bunch broccolini

  • 100 ml 100 HFM roasted sesame dressing

  • ½ lemon, juiced

  • Sliced red chilli, to garnish

  • From your pantry
  • Salt and pepper, to season

  • Olive oil


  • Remove the tops and string that runs along the snow peas, roughly chop the peanuts, wash and pick the coriander and mint, slice mushrooms and finely slice tofu.
  • Pat steaks dry with paper towel, then season. Heat a large frying pan on high heat, drizzle with a little olive oil and, once hot, sear steaks for around 2 minutes on each side, twice. Remove from pan and set aside to rest for 10 minutes.
  • Meanwhile, bring a full kettle to the boil. Place noodles into a large bowl and cover with boiling water. Set aside for 5 minutes, then drain, refresh under running cold water, drain again, and set aside.
  • Bring a pot of salted water to the boil. Add broccolini and snow peas and cook for 1 minute or until just tender. Drain, refresh under cold running water, drain again, and set aside.
  • Remove steaks from pan, including the juices, then place the same frying pan back over high heat. Drizzle with a little olive oil and sear mushrooms for 3-4 minutes or until cooked and golden. Set aside.
  • Finely slice the steaks. To the noodles, add steak, snow peas, broccolini, coriander, mint, peanuts, spicy tofu, mushrooms, dressing, beef juices and lemon juice, then toss well. Serve garnished with a little chilli.

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Market tips...

For mates & dates

Serve individual portions of the noodle mixture, twirled on plates and topped with sliced steak.

Cook’s tip

Once noodles are drained, make a couple of cuts to them so they are easier to handle.

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