Thai beef salad

New Zealand Woman’s Weekly - - LIFESTYLE WEEKLY -

SERVES 4

The beauty of this salad is that it works just as well with left­over tur­key, chicken, pork or lamb in place of the beef. It’s full of zing, crunch and juicy flavours.

1 red onion, halved and thinly sliced

500g left­over beef, thinly sliced

1 tele­graph cu­cum­ber, skin on and thinly sliced

250g cherry toma­toes, halved

250g green beans, blanched

2 tbsp fish sauce

4 tbsp lemon or lime juice

2 tsp sesame oil

½ tsp brown su­gar

2 chill­ies, sliced

Hand­ful each fresh co­rian­der and mint

Sesame seeds 1 In a large bowl, soak the red onion slices in water, with a squeeze of lemon if you like, for about 10 min­utes. Drain. Add the beef, cu­cum­ber, toma­toes and green beans to the bowl.

2 Make the dress­ing in a small bowl by whisk­ing to­gether the fish sauce, juice, sesame oil and brown su­gar un­til the su­gar is dis­solved. Add the chilli and sea salt to taste.

3 When ready to serve, pour over half the dress­ing and gen­tly toss all the in­gre­di­ents un­til well coated. Trans­fer to a serv­ing dish and scat­ter over the co­rian­der and mint leaves, and sesame seeds. Serve the re­main­ing dress­ing on the side.

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