Vietnamese Beef Salad
Ingredients
500g Herb and onion marinated Beef Roast
1 cucumber
100g bean shoots
2 carrots
1 cup mint leaves
Method
Preheat oven to 200C.
Place the beef in a roasting pan and roast for 5 minutes.
Reduce the oven temperature to 180C. Roast for a further 50 minutes.
Slice cucumber.
Peel and cut carrot into match sticks.
Combine cucumber, bean shoots, carrots, and mint leaves in a large bowl.
Cover the roast and set aside for 15 minutes to rest.
Thinly slice the beef.
Serve beef with the salad
