Chinese Roast Beef Salad




Chinese Roast Beef Salad


Chinese-style crispy beef salad is perfect for using up leftover roast beef after your Sunday roast.   It is crunchy, tangy and light.






For the sauce

  • 3 tablespoons sweet chilli sauce
  • 2 tablespoons soy sauce
  • 1 garlic clove, grated
  • ¼ teaspoon finely grated ginger
  • Juice of ½ orange
  • 2 tablespoons vinegar
  • 1 tablespoon  of sesame seeds, lightly toasted if preferred


For the salad

  • 4 oz roasted peanuts
  • 1 carrot, julienned or grated
  • 1 cucumber, seeds scooped out, then cut into thin batons
  • 3 spring onions, trimmed and finely sliced, slightly on the bias
  • 1 tablespoon rice wine vinegar
  • Sprigs of coriander (optional)




First make the sauce. Mix everything in a bowl then set aside. Slice the roast beef thinly.   Add to all the ingredients for the salad.   Mix with the sauce.