Thai beef salad

Method

1. Make a dressing by combining the soy sauce, honey, lime juice, sesame oil, chilli sauce, garlic and ginger in a bowl.

2. In a bowl mix the beef strips with the cucumber, red onion, cherry tomatoes, mint and coriander.

3. Toss the beef mixture with the dressing.


4. Place the lettuce in a serving dish and top with the dressed beef. Garnish with the chopped peanuts and serve at once with the lime wedges.

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Ingredients

450g leftover rare roast beef, thinly sliced and cut into short, thin strips
1/2 Cucumber, peeled, de-seeded and cut into 2.5cm batons
1/2 red onion, finely sliced
punnet of cherry tomatoes, halved
1 tbsp fresh mint leaves, roughly chopped
1 tbsp fresh coriander leaves, roughly chopped
2 baby gem lettuces, (leaves separated) or a selection of baby salad leaves
1 tbsp roasted peanuts, roughly chopped
1 lime, cut unto wedges, to serve

For the dressing:

1 tbsp Soy sauce
2 tsp clear honey
juice of 2 limes
1 tsp Sesame oil
1 tbsp sweet chilli sauce
2 garlic cloves, finely chopped
1 tsp freshly grated fresh ginger root

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