Thai-style roast beef salad

Serves roughly 3 to 4

• 0 Ingredients
• 0 leftover roast beef
• 0 marinade
• 2 tbsp Thai fish sauce
• 2 tbsp sesame oil
• 1 tbsp dark soy sauce
• 0 dressing
• 2 tbsp Thai fish sauce
• 1 tbsp sesame oil
• 1 clove garlic
• 1 tsp hot chilli sauce
• 0 tsp caster or demerera sugar
• 0 tsp lime juice
• 2 tbsp fresh mint
• 2 tbsp fresh basil
• 1 red pepper
• 1 red onion
• 0 spring onions
• 0 cucumber
• 0 mangetout
• 0 cherry tomatoes
• 0 peanuts
• 0 lime wedges

Step 1
Combine the marinade ingredients.

Step 2
Since the beef is already cooked, it will not need to be left too long to marinade – 15 minutes or so.

Step 3
Whisk together all the dressing ingredients, then refrigerate.

Step 4
When you're ready to cook the steaks, remove from the marinade and pat dry.

Step 5
Heat a ridged griddle pan (or heavy-bottomed frying pan) until smoking hot, then add the beef and cook until warmed through.

Step 6
Transfer the beef to a plate and set aside to make the rest of the salad.

Step 7
To serve, pile up the vegetables in a mound.

Step 8
Roughly chop the basil and mint and scatter over the vegetables.

Step 9
Top with slices of beef.

Step 10
Scatter over the peanuts.

Step 11
Serve with a wedge of fresh lime.