Use leftover beef or steak to make this spicy salad. Serve with steamed rice for a complete meal.



For the dressing:
1/4 cup fresh lime juice
grated rind from 1 lime
2 Tbsp Thai fish sauce, or soya sauce
1 tsp sugar
1 tsp Asian chili sauce, or to taste
2 Tbsp olive or vegetable oil
In a small bowl, whisk together the lime juice and rind, fish (or soya) sauce, sugar, chili sauce and oil.
For the salad:
8 oz. cooked, rare roast beef or steak
1/4 cup chopped fresh mint leaves, or 1 Tbsp dried mint
1 small red onion, thinly sliced
2 cups fresh bean sprouts
Cut the beef into slivers and put into a salad bowl. Add the mint, onions and bean sprouts. Toss with the dressing and allow to marinate for half an hour or more.
lettuce leaves
1 cup roasted peanuts
To serve, pile the beef mixture onto lettuce-lined plates. Sprinkle with peanuts.
Serves 2-3 from Lucy Waverman's Home Chef column, The Globe and Mail, June 21, 2003