Roast Beef Vegetable Salad

Name: Roast Beef Vegetable Salad
Prep time: 20 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Asian, Filipino, Thai
Ingredients: 700 g roastbeef (well rested); 1 Tbsp clarified butter; 300 g mixed salad (as desired); 2 red chilies (peeled, seeded and finely sliced); 6 tbsp lemon juice; 6 tbsp Olive oil; 1 tsp Sesame oil; 1 tsp soy sauce; 1 tsp fish sauce (Asian market); 1 tsp cane sugar; 1 tsp ginger (fresh grated); 1 garlic clove (finely chopped); Salt; pepper (ground); 100 g cashews (fat‑free roasted and roughly chopped)

Prep: 20min

| Servings: 4 | Cook: 35min

Roast beef vegetable salad is a recipe with fresh ingredients from the vegetable salad category. Try this and other recipes from Spoonsparrow!

Ingredients

700 g roastbeef (well rested)
1 Tbsp clarified butter
300 g mixed salad (as desired)
2 red chilies (peeled, seeded and finely sliced)
6 tbsp lemon juice
6 tbsp Olive oil
1 tsp Sesame oil
1 tsp soy sauce
1 tsp fish sauce (Asian market)
1 tsp cane sugar
1 tsp ginger (fresh grated)
1 garlic clove (finely chopped)
Salt
pepper (ground)
100 g cashews (fat‑free roasted and roughly chopped)

Instructions

1.
Brown the parboiled roast beef in a very hot oven‑proof pan with clarified butter on each side, then finish cooking in a preheated oven at 180°C for about 15 minutes; remove and wrap in foil to rest for about 5 minutes.
2.
Whisk all dressing ingredients together, season, and mix the prepared salad components with half of the dressing.
3.
Thinly slice the roast beef against the grain and combine loosely with the salad. Arrange everything on a large platter, drizzle with remaining dressing, and sprinkle cashew nuts on top.