BEEF THAI SALAD

 

BEEF THAI SALAD

 

Serves 4. This is a take on an Andrew MacKenzie recipe.

1 Syn for the whole recipe

300g cooked roast beef, cut into thin strips. Great for using up beef from a Sunday roast or, worth buying in especially, from the deli counter.
1 head of Chinese leaf
1 red pepper, deseeded and finely diced
2 tomatoes
2 spring onions, sliced
200g cucumber
300g dried rice noodles

Dressing

1 lime
10 ml reduced-salt soy sauce
1 tsp. light brown sugar - 1 Syn

Cook the noodles according to pack instructions and set aside.
Cut the Chinese leaf into strips and place in a large salad bowl.
Cut the tomatoes into wedges and add to the bowl.
Cut the cucumber in half and remove the seeds with a teaspoon. Cut into 8cm long strips and mix into the salad.
Add the diced pepper and sliced spring onions to the bowl, with the cooked noodles. Mix gently.
For the dressing - put the sugar in a bowl. Add the lime juice and stir until the sugar dissolves. Then add the soy sauce.
The next bit is optional, as you can just leave the beef cold.
However, if you like, spray a pan well with Frylight and fry the strips of beef until warmed through.
Tip the dressing into the salad and toss gently, until thoroughly combined.
Lay the strips of beef on top and serve.