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.