Spicy Thai Beef Salad.

Ingredients:
leftover beef
1 bag sweet crunchy salad
cherry tomatoes
half cucumber
1 red onion
3 spring onions
handful fresh basil leaves
handful fresh coriander

For the dressing
brown sugar to taste
2 limes, juice only
fish sauce
2 red bird’s-eye chillies
lime wedges, to serve

Method:
Ok so this is painfully easy, mainly due to going for one of those weird “sweet crunchy salad” bags that contain carrots, red cabbage and other (which I normally avoid like he plague but in this instance is pretty much nails the brief). Get your leftover Sunday beef and slice relatively finely. Empty the contents of the salad bag into a large mixing bowl, add your sliced beef and sliced veg. For the dressing add all ingredients into a small bowl and whisk well. You need to keep on tasting it to make sure you have the right salt x sugar x spice x lime ratio. Pour over the salad, mix thoroughly but gently and crack open a Chang beer. If you mess this up you seriously have problems and should probably give up.

saucebeefcoriander and basilvegsaladbeefdone

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This entry was posted in Asiatic, Chilli, Recipe and tagged . Bookmark the permalink.

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