Celtic Pride Beef Noodle Salad


  • 1 x 250g Celtic Pride PGI Welsh Beef sirloin steak
  • 1 tbsp oil, for frying
  • Seasoning

For the dressing:

  • 3cm piece fresh ginger, grated
  • 2 garlic cloves, grated
  • 1 lime, zest and juice
  • 1 lemon, zest and juice
  • 1 tbsp runny honey
  • 1 tbsp white vinegar
  • Pinch of salt
  • ¼ tsp freshly ground black pepper
  • 1 tbsp olive oil or toasted sesame oil
  • 1 pak choi, roughly chopped
  • 300g cooked egg noodles
  • 1 red chilli, thinly sliced
  • Small bag mixed salad leaves e.g. rocket, baby spinach
  • 4 spring onions, finely sliced
  • 25g roasted salted cashew nuts or peanuts



  • Make the dressing: put the ginger, garlic, lime and lemon zest and juice, honey, white vinegar, seasoning, and oil in a bowl, gently whisk together.
  • Sprinkle a little black pepper over the steak, heat the oil in a frying pan and, over a high heat, fry the steak, turning once and cook to your liking. (Approximately 2 minutes each side for medium rare, and 4 minutes each side for medium).
    Allow the steak to rest on a plate, spoon some of the dressing onto the steak and cover with foil to keep warm.
  • Place the pak choi in the frying pan and, over a high heat, char slightly for a minute; remove the pak choi from the pan. Add the noodles and chilli to the pan with the remaining dressing and half the spring onions and stir until piping hot.
  • Slice the steak.
  • Assemble the salad: stir the pak choi into the noodles then gently stir in the salad leaves and place in a serving bowl.
  • Top with the slices of steak and sprinkle over with the chopped nuts and remaining spring onions