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Andrew Mackenzie uses leftover roast beef to make a wonderfully healthy Thai-style salad - perfect for a light lunch or simple supper. If you like things spicy, try adding a little bit of fresh chilli as a garnish.

Method
1.
To start the salad, cook the noodles according to packet instructions and set aside
2.
Cut the Chinese leaf into thin strips and place into a large salad bowl. Cut the tomatoes into wedges and add to the bowl
3.
Cut the cucumber in half and remove the seeds with a teaspoon. Cut into 8cm long strips and mix into the salad
4.
De-seed the red pepper and finely dice. Slice the spring onions, add to the bowl with the pepper and cooked noodles, mixing to combine
5.
For the dressing, place the sugar in a bowl. Add the lime juice and stir until the sugar dissolves, then add the soy sauce
Room for a little one
Hand the reins over to your little helpers for this step – have them add the dressing ingredients to a bowl and let them stir away
6.
Fry the strips of beef in a hot pan with the oil for a few seconds until warmed through then drain on kitchen paper
7.
Dress the salad with the dressing and divide into bowls. Lay the strips of beef on top and garnish with torn mint and coriander. Serve immediately
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Wine Matching

Find out why we suggest matching this Beef salad recipe with a light and crisp white wine, an aromatic white wine, or a full-bodied and ripe white wine

Ingredients

Thai beef salad

Dressing

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This wonderful beef salad recipe from Andrew Mackenzie makes a great light meal that is a perfect way to use up leftover meat.