My mother-in-law gave me some leftover sirloin roast after a recent family dinner. I used it to make this salad just a few days before the new year. It is incredibly quick and yummy but very spicy. If you are fearful of chillies, reduce the quantity or use the sweeter variety and don’t forget to remove the seeds and pith. Serve with warm rice and green salad.
250 gm of cooked beef ( I have used roasted beef sirloin)
2 shallots (peeled and finely sliced)
2 tomatoes ( finely sliced)
a bunch of cilantro (roughly chopped – I have run out of this at the time so you don’t see it in the picture)
For the dressing:
2 bird-eye green chillies (finely chopped)
2 red chillies (finely chopped)
2 tablespoon of lemon juice
2 tablespoon fish sauce
2 tablespoon of soy sauce
6 tablespoon of groundnut oil
First make the dressing. Mix all the dressing ingredients well. Place meat, shallots, tomatoes and half the cilantro in a bowl. Pour over the dressing and gently mix. Serve with the rest of cilantro as garnish.