Thai Beef Salad

Transform your leftover Sunday roast beef into a delicious, piquant salad dish with Antony Worrall Thompson's simple, Thai-inspired recipe
By Antony Worrall Thompson
Thai Beef Salad
  • Rating:
  • Serves: 4
  • Prep Time: 25 minutes
  • Effort: easy



  • 450 g leftover rare roast beef, thinly sliced and cut into short, thin strips
  • 1/2 cucumber, peeled, de-seeded and cut into 2.5cm batons
  • 1/2 red onions, finely sliced
  • punnet of cherry tomatoes, halved
  • 1 tbsp fresh mint leaves, roughly chopped
  • 1 tbsp fresh coriander leaves, roughly chopped
  • 2 baby gem lettuce, (leaves separated) or a selection of baby salad leaves
  • 1 tbsp roasted peanuts, roughly chopped
  • 1 lime, cut unto wedges, to serve

For the dressing:

  • 1 tbsp soy sauce
  • 2 tsp clear honey
  • juice of 2 limes
  • 1 tsp sesame oil
  • 1 tbsp sweet chilli sauce
  • 2 cloves garlic, finely chopped
  • 1 tsp freshly grated ginger


1. Make a dressing by combining the soy sauce, honey, lime juice, sesame oil, chilli sauce, garlic and ginger in a bowl.

2. In a bowl mix the beef strips with the cucumber, red onion, cherry tomatoes, mint and coriander.

3. Toss the beef mixture with the dressing.

4. Place the lettuce in a serving dish and top with the dressed beef. Garnish with the chopped peanuts and serve at once with the lime wedges.

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