Beef salad with dough baskets

Ingredients

• 20 Wan‑Tan dough sheets (from the Asian store)
• 2 tbsp Vegetable oil
• 1 red bell pepper
• 2 Tomatoes
• 1 red chili pepper (sliced into thin rings)
• 1 tbsp light soy sauce
• 1 tbsp fish sauce
• 2 tbsp Lime juice
• 1 tsp fresh grated lime zest
• 200 g roast beef
• 1 sprig mint
• 1 coriander leaf

Instructions

1. 1.

   Preheat oven to 200°C. Thaw Wan‑Tan sheets. Lightly oil ten small cups, press two dough sheets into each. Bake in the preheated oven on the middle rack for about 6 minutes until light brown. Remove from cups and let cool.

2. 2.

   Wash and quarter the bell pepper and tomatoes. Cut stems and flesh crosswise into thin strips. In a bowl mix soy sauce, fish sauce, lime juice and zest with the pepper, tomatoes and chili.

3. 3.

   Slice roast beef into fine strips, combine with the vegetables, season with salt and pepper.

4. 4.

   Arrange the beef salad with herb leaves in the dough cups.