Name: Thai Beef and Mango Salad
Prep time: 15 min
Cook time: 15 min
Total time: 50 min
Ingredients: 60 ml olive oil; 60 ml lime juice (, from a lime); 65 g coconut or brown sugar; 1½ teaspoons finely chopped coriander; 1 tablespoon fish sauce; 2 tablespoons grated fresh ginger; 1 teaspoon finely grated lemon zest; 3 garlic cloves (, grated); 1 red chilli (, finely diced); 120 ml vegetable oil; 2 large shallots (, peeled and very thinly sliced (on a mandolin)); Fine sea salt; 230 g sirloin steak; Freshly ground pepper; 115 g rice vermicelli noodles (, cooked per package directions, drained, rinsed, and cooled); 2 mangos (, peeled and thinly sliced); 1 red pepper (, deseeded and thinly sliced); 1 seedless cucumber (, thinly sliced, lengthwise); ½ red onion (, very thinly sliced); 1½ teaspoons fresh coriander leaves; 1 red chilli (, sliced into thin rings)

Thai Beef and Mango Salad

Serves:

Cuisine:

Prep time:

Cook Time:

Total Time:

What you'll need

For the dressing

60 ml olive oil
60 ml lime juice , from a lime
65 g coconut or brown sugar
1½ teaspoons finely chopped coriander
1 tablespoon fish sauce
2 tablespoons grated fresh ginger
1 teaspoon finely grated lemon zest
3 garlic cloves , grated
1 red chilli , finely diced

For the salad

120 ml vegetable oil
2 large shallots , peeled and very thinly sliced (on a mandolin)
Fine sea salt
230 g sirloin steak
Freshly ground pepper
115 g rice vermicelli noodles , cooked per package directions, drained, rinsed, and cooled
2 mangos , peeled and thinly sliced
1 red pepper , deseeded and thinly sliced
1 seedless cucumber , thinly sliced, lengthwise
½ red onion , very thinly sliced
1½ teaspoons fresh coriander leaves
1 red chilli , sliced into thin rings

Method:

Combine dressing ingredients in a jar and shake well. Set aside.
Line a plate with paper towels. Heat oil in a small pan over medium-high heat until very hot. Add shallots and cook, stirring often, until golden brown, 7 – 8 minutes. Remove from pan with a slotted spoon and place on paper towels. Sprinkle lightly with salt.
Place steak in a food storage bag with about 4 tablespoons of the dressing, coat the steak well, and let sit at room temperature for 20 minutes.
Heat a pan over medium-high heat. Remove steak from marinade (discard marinade). Pat dry and season generously with salt and pepper. Cook steak for 2 – 3 minutes per side. Let sit at room temperature for at least 5 minutes before slicing thinly.
Combine remaining ingredients in a large bowl. Add enough dressing to coat and gently toss.
Pile the salad high on a serving plate, top with steak and fried shallots. Serve extra dressing on the side.

Nutrition

N/A

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