Transfer the corned beef to a carving board and let rest for 15 minutes, then slice against the grain. Serve alongside the salad, passing the mixed mustards at the table.

Top with the sugar-snap peas, radishes and a few coriander leaves. Pour the dressing over the salad and toss to coat. Slice the beef and lay it on top of the salad.

Donal's Thai beef salad recipe combines sweet mango with crunchy ... Separate the lettuce leaves, wash the leaves and drain in a colander. Finely slice the spring onions then peel, stone and ...

Kung pao beef is a stir-fried dish consisting of thin sliced beef, vegetables ... noodles or shredded vegetable salad for a ...