• Handpicked Wetherby

Thai beef salad

Try adding a little bit of fresh chilli to increase the heat and serve with chopsticks if your kids are up to the challenge!

Main | Easy | Serves 4 | 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


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METHOD


To start the salad, cook the noodles according to packet instructions and set aside

  • 300g of rice noodles

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


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

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


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

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

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

SOURCE

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