Leftover Roast Beef-Thai Beef Salad

I think, any time you roast some beef (either pot roast with liquids or in the oven) it's wise to plan for leftovers.  This Thai beef salad really changes up the flavour.

The beef can be practically any cut as long as its tender, completely cool and sliced thinly too.

Dressing is where we really smash it (technical term).  Fish sauce, lime juice, sugar, aromats, chilli and shallot please.

There are tomatoes in the salad, for acidity, cooling cucumber and/or shredded lettuce (both pictured) plus fresh coriander/cilantro and mint.

There's a different flavour profile in each bite, mark of a good salad in my book.

Ingredients (4):

400g beef, cooked to your taste (and depending on the cut of beef)

Dressing:

2 TBSP fish sauce (a lot)

3.5 TBSP lime juice

1 tsp palm sugar (soft brown sugar is close)

2 red thai birdseye chillies (sliced)

2 small shallots thinly sliced

Optional (1 stem of finely sliced lemongrass and/or 2 shredded lime leaves)

Fresh Herbs:

10 g fresh mint leaves, chopped

5-10 g coriander leaves, chopped

Salad:

250g chopped fresh tomatoes

1/2 cucumber sliced, seeded if necessary 

1/2 romaine lettuce, shredded

1/4 cup of peanuts to sprinkle

Method:

Slice the beef thinly, across the grain.

Prepare the dressing, if it raises your eyebrows on tasting, it's perfect.

Add half the dressing to the beef and refrigerate.

Prepare the herbs and salad ingredients.

Remove the beef, assemble salad and herbs and pour over remaining dressing.

Sprinkle with peanuts.

For more Thai treats:

Loïc's Nam Prik

Thai Shrimp Pineapple Fried Rice