Thai beef salad

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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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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shopping List

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.