Thai beef salad

Andrew MacKenzie

Main
easy
4
30 minutes

PT30M

Andrew Mackenzie uses leftover roast beef to make a wonderfully healthy Thai-style salad - perfect for cooking with kids. Try adding a little bit of fresh chilli to increase the heat and serve with chopsticks if your kids are up to the challenge!

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Ingredients

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Metric

Imperial

Thai beef salad

300g of leftover roast beef, cut into thin strips
300g of rice noodles
1 head of Chinese leaf
2 tomatoes
200g of cucumber
1 red pepper
2 spring onions
1 tbsp of vegetable oil
1 1/3 handfuls of coriander leaves, optional
1 1/3 handfuls of mint leaves, optional

Dressing

1 tsp light brown sugar
1 lime
10ml of soy sauce

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To start the salad, cook the noodles according to packet instructions and set aside

300g of rice noodles

Cut the Chinese leaf into thin strips and place into a large salad bowl. Cut the tomatoes into wedges and add to the bowl

1 head of Chinese leaf
2 tomatoes

Cut the cucumber in half and remove the seeds with a teaspoon. Cut into 8cm long strips and mix into the salad

200g of cucumber

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

1 red pepper
2 spring onions

For the dressing, place the sugar in a bowl. Add the lime juice and stir until the sugar dissolves, then add the soy sauce

1 tsp light brown sugar
1 lime
10ml of soy sauce

Fry the strips of beef in a hot pan with the oil for a few seconds until warmed through then drain on kitchen paper

1 tbsp of vegetable oil
300g of leftover roast beef, cut into thin strips

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

1 1/3 handfuls of coriander leaves, optional
1 1/3 handfuls of mint leaves, optional

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Andrew MacKenzie

Cooking out of The East Sussex National Hotel, chef Andrew MacKenzie has an embarrassment of riches at his disposal – and few have made as much of the opportunity.