THAI BEEF AND MANGO SALAD
30 ml EVOO olive oil OR use peanut oil
2X200g sirloin steaks
100 g rice vermicelli noodles
1 small cucumber, sliced
½ red onion, thinly sliced
1 large mango, peeled and sliced
4 radishes, thinly sliced
60 ml EVOO olive oil OR use peanut oil
10 ml freshly grated ginger
1 garlic clove, crushed
15 ml lime juice
Zest of 1 lime
15 ml coconut sugar or honey
30 ml soya sauce
10 ml fish sauce
- Preheat a barbecue or chargrill pan on high. Drizzle the oil over the beef. Season to taste. Grill for 3-4 minutes each side for medium-rare or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 5 minutes to rest. Use a sharp knife to slice.
- TO MAKE THE DRESSING: Combine all the ingredients well together
- Meanwhile, place the rice noodles in a heatproof bowl. Cover with boiling water. Set aside for 2 minutes or until tender. Drain and refresh under cold running water.
- Combine the salad leaves, cucumber, red onion, radishes, coriander and mint in a large bowl. Arrange noodles on two large serving plates. Top with salad, mango and beef. Drizzle over the dressing and serve immediately.