THAI BEEF AND MANGO SALAD

THAI BEEF AND MANGO SALAD

(Serves 2)

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

                        Salad leaves

                        fresh coriander

                        fresh mint

DRESSING

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

METHOD:

• 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.