Thai beef salad
Item 1 of 1
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
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
SAVE RECIPE
Method
1
To start the salad, cook the noodles according to packet instructions and set aside
- 300g of rice noodles
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
- 200g of cucumber
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
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
- 1 tbsp of vegetable oil
- 300g of leftover roast beef, cut into thin strips
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
- 1 1/3 handfuls of coriander leaves, optional
- 1 1/3 handfuls of mint leaves, optional
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