Warm Thai beef & noodle salad
A Thai dinner for the galley that fine in moderate seas, about 20 min hands-on.
- Dinner
- Thai
- ⏱ 20 min
- 🌊 Sea tolerance 3/5
- 🌶 Medium
- kosher
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Beef steak (sirloin / rump)560 g (140 g)
- Cucumber240 g (≈ 1 cucumber) (60 g)
- Red onion80 g (≈ 0.5 onion) (20 g)
- Mint16 g (4 g)
- Coriander / cilantro16 g (4 g)
- Lime40 g (≈ 0.5 lime) (10 g)
- Soy sauce32 g (8 g)
- Fresh chili12 g (3 g)
- Rice noodles200 g (50 g)
Method
- Cook noodles; rinse cool.
- Sear steak; rest and slice thin.
- Toss with herbs, cucumber, onion, lime, soy and chilli.
In the galley
- Fine in moderate seas — 3/5 for sea tolerance.
- Plan ahead: thaw about 12 hours before.
- Stow the main ingredients in the freezer.
- Contains: Gluten, Soy — always check the labels of what you buy.
Per serving
💪 Protein-packed
- kcal
- 492
- protein
- 33 g
- fat
- 18 g
- carbs
- 46 g
- sugar
- 2 g
- fibre
- 2 g
From USDA FoodData Central, raw weights — a planning guide, not a label; a few values use a close stand-in.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes