CHRISTINE CAPENDALE
CHRISTINE CAPENDALE
CHRISTINE CAPENDALE

Thai Beef And Mango Salad

  • Overview
  • Ingredients
    18 items
  • Directions

A delicious, quick and healthy meal to make in less than 30 minutes.  You can replace the mango if not in season (use steamed broccolini, mange tout peas, baby corn or grilled pineapple)

(Serves 2)

Salad

  • 2 x 200g sirloin steaks
  • 100g rice vermicelli noodles
  • 1 small cucumber
  • ½ red onion
  • 4 radishes
  • Salad leaves
  • Fresh coriander
  • Fresh mint

Dressing

  • 60ml extra virgin olive oil (EVOO)
  • 10ml finely grated ginger
  • 1 garlic clove
  • 15ml lime juice
  • 15ml coconut sugar or honey
  • 30ml soy sauce
  • 10ml 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.