Thai Beef salad with Chilli, Lime & Sesame dressing
Here's a really quick, healthy and super-tasty salad - ideal for using leftover beef, or, for a real treat, thinly slice a sirloin steak straight off the barbeque for a warm version.
At this time of year you can make the salad from baby spinach leaves, or - as I have done here - get some additional crunch by using washed roughly chopped chard.
This serves two hungry people as a main course.
- 1 carrot - pared into thin strips with a potato peeler
- 4 good handfuls of washed, roughly chopped chard, or baby spinach
- 6 slices of cold roast beef, cut into thin strips (or one large sirloin steak, as above)
For the dressing:
- 3 large red chillies, deseeded and chopped
- 8-10 Basil leaves - shredded
- 8-10 Mint leaves - chopped
- 1 tablespoon of chopped Coriander
- Juice of a lime
- 1 teaspoon of Thai Fish Sauce
- 2 teaspoons of Soy Sauce
- 1 heaped tablespoon brown sugar or palm sugar
- 1 tablespoon sesame oil
Combine all the dressing ingredients, bar a teaspoon of the coriander. Arrange the leaves and carrot on serving plates, and pile the beef on top.
Pour the dressing over the beef and salad, sprinkle the remaining coriander over the top and serve immediately.