Thai beef salad

by Andrew MacKenzie
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servings4
30 minutes

Ingredients

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

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
  • 1 head of Chinese leaf
  • 2 tomatoes
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
  • 1 red pepper
  • 2 spring onions
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
  • 1 tsp light brown sugar
  • 1 lime
  • 10ml of 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
  • 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