Lime and Lemongrass Beef Noodle Salad

Preparation time:30 mins


  • 800g beef rump steak, thinly sliced
  • 1/4 cup Chang’s Oriental Salad Dressing
  • 1 lemongrass stalk, white part only, finely chopped
  • 2 cloves garlic, crushed
  • 2 tsps finely grated lime rind
  • 2 tsps Chang’s Fish Sauce
  • 2 tbsps peanut oil
  • 1 bunch chop sum, (150g), washed, roughly chopped
  • 1/4 cup vegetable stock
  • 1 packet Chang’s Crunchy Noodles


  1. Combine beef, dressing, lemongrass, garlic, rind and fish sauce together in a large bowl. Cover and refrigerate for 20mins.
  2. Heat peanut oil in large wok over high heat until smoking. Add the beef mixture, in batches, and cook, stirring for two minutes or until browned. Remove to small bowl.
  3. Add choy sum and stock to the wok and cook, stirring, a further two minutes or until choy sum is wilted. Return beef to wok and cook for a further minute to combine.
  4. Stir through noodles and serve with lime wedges, fresh chopped chilli and coriander if desired.