Thai beef salad

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!

First published in 2015
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Ingredients

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Imperial

Thai beef salad

Dressing

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
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
First published in 2015
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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.

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