Try this Thai-style version for an Asian twist on the typical beef salad. To make it spicier, add 1/2 teaspoon of either red or green curry paste to the vinaigrette. Use leftover steak or bought roast beef.

12 ounces (375 grams) leftover steak or roast beef, slivered

Dressing:

1/4 cup fresh lime juice

1 teaspoon grated lime rind

3 tablespoons fish sauce

2 teaspoons sugar

Salad:

3/4 cup torn coriander leaves

1 cup torn mint leaves

1 cup thinly sliced red onions

1 cup peeled and thinly sliced cucumber

2 cups bean sprouts, optional

1 teaspoon finely chopped green chilli or to taste

1 head leaf lettuce, separated

Combine lime juice, rind, fish sauce and sugar in a small bowl.

Place steak in a separate bowl and add coriander, mint, onions, cucumber and chilli. Pour dressing over and toss together. Pile salad onto a lettuce-lined platter.

To serve, wrap salad in lettuce leaves and eat out of hand or just let people help themselves. Serves 4.