Prep time:

Cooking time: 5 minutes

Total time:

Serves: 4

400g leftover roast beef

200g beansprouts

7 spring onions, topped, tailed & shredded

300g green vegetables - asparagus tips, mange tout, French beans, sugar snaps, broccoli....

200g vermicelli or rice noodles

1 chilli sliced

Bunch coriander, leaves picked

Limes to serve

For the dressing:

2 Juice of 2 limes

1tsp fish sauce

1tbsp honey

3tbsp soy sauce

1tsp grated or chopped ginger

½ clove garlic crushed

2tbsp extra virgin olive oil

1tbsp sesame oil

This salad is perfect for using up leftover beef. The dressing is so versatile, make a batch as it will work with chicken, fish, duck or drizzled over any green veg.

Mix and match the veggies in the salad depending on what you have in the fridge. You can omit the beansprouts or noodles and serve with rice instead.

  1. Put all the dressing ingredients into a clean jam jar and give it a good shake.
  2. Cut off any obvious fat from the beef and slice it into 1cm strips. Place the beef in a bowl and pour over half of the dressing. Leave to marinade for 5 minutes whilst you cook the noodles and vegetables.
  3. Cook the noodles according to packet instructions. Add the green veg to simmering salted water and cook for 2-3 minutes. Drain.
  4. Combine all the ingredients in a bowl and toss with the remaining dressing.

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Find out more about booking a meal or stay at The Print House, and keep up to date with their full programme of weekly and seasonal events at theprinthousetenterden.com

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Find out more about booking a meal or stay at The Print House, and keep up to date with their full programme of weekly and seasonal events at theprinthousetenterden.com

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