Thai beef salad

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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




Thai beef salad



To start the salad, cook the noodles according to packet instructions and set aside
Cut the Chinese leaf into thin strips and place into a large salad bowl. Cut the tomatoes into wedges and add to the bowl
Cut the cucumber in half and remove the seeds with a teaspoon. Cut into 8cm long strips and mix into the salad
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
For the dressing, place the sugar in a bowl. Add the lime juice and stir until the sugar dissolves, then add the 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
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

Andrew MacKenzie was destined to be a chef, inspired by his uncles, who both cooked professionally. Over his career, he has championed British produce and become a true authority on Sussex's local larder.

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