Thai beef salad

Make your Sunday roast beef go that bit further and make a healthy flavour filled dish for the week ahead. Combine leftover ribbons of roast beef with a fresh and aromatic Thai beef salad.

For the salad:

  • 140g bean sprouts
  • 1 bunch coriander
  • Small handful mint leaves
  • 2 shallots finely sliced
  • 1 carrot julienne finely
  • 50g radishes sliced
  • 1 cucumber cut lengthways, deseeded and sliced
  • 20g chopped peanuts
  • Leftover beef sliced

For the dressing:

  • 100ml fish sauce
  • 2tsp sesame seed oil
  • 2 tbsp tamari sauce
  • Juice of 1 lime
  • 1 tsp light brown soft sugar
  • 1 lemongrass stalk (White part only, finely sliced)
  • 1 red chilli, deseeded and sliced

For the salad:

  • 140g bean sprouts
  • 1 bunch coriander
  • Small handful mint leaves
  • 2 shallots finely sliced
  • 1 carrot julienne finely
  • 50g radishes sliced
  • 1 cucumber cut lengthways, deseeded and sliced
  • 20g chopped peanuts
  • Leftover beef sliced

For the dressing:

  • 100ml fish sauce
  • 2tsp sesame seed oil
  • 2 tbsp tamari sauce
  • Juice of 1 lime
  • 1 tsp light brown soft sugar
  • 1 lemongrass stalk (White part only, finely sliced)
  • 1 red chilli, deseeded and sliced

Step 1

Make the dressing by mixing together all the ingredients in a large bowl.

Step 2

Stir in the cucumber and shallots then leave to sit for 2 minutes.

Step 3

When you are ready to eat, add the bean sprouts, carrots, and radishes to the bowl with the dressing, and gently toss the whole lot together.

Step 4

Pile up your salad on a plate, slice the roast beef and place lovingly on the salad, top with chopped peanuts and roughly torn coriander and mint.

Step 1

Make the dressing by mixing together all the ingredients in a large bowl.

Step 2

Stir in the cucumber and shallots then leave to sit for 2 minutes.

Step 3

When you are ready to eat, add the bean sprouts, carrots, and radishes to the bowl with the dressing, and gently toss the whole lot together.

Step 4

Pile up your salad on a plate, slice the roast beef and place lovingly on the salad, top with chopped peanuts and roughly torn coriander and mint.