What do you do when you have a lot of leftover roast beef? It's very hard to reheat leftover roast beef because it goes all rubbery. Much better to have it cold. Thanks to a suggestion from a good friend, here's my take on the Thai beef salad.
Ingredients
Ingredients
300g of roast beef, cubed
3 tbsp of Thai fish sauce
2 tbsp of lemon juice
2 tbsp of red wine vinegar
1 tsp English mustard
2 tbsp olive oil (optional)
Leftover sauce (for the roast beef, if still available)
8 baby cos lettuce leaves, washed and roughly shredded
2 carrots, sliced
1 tomato, sliced
3 rounds of vermicelli, soaked to rehydrate according to instructions on packet
Method
1) At the bottom of the salad bowl, prepare the dressing with the fish sauce, lemon juice, vinegar, mustard and olive oil, if using. Pour in the leftover roast gravy, if you still have it. Blend well.
2) Chop up the vegetables and pour them on top of the dressing. Add the vermicelli noodles.
3) Give everything a good toss and serve!
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