Crunchy Thai Beef & Mango Salad
Ingredients
- 1 tsp sunflower oil
- 225 g sirloin steak trimmed of excess fat
- 3 tbsp sweet chilli sauce
- 1 lime
- 1 cucumber
- 2 carrot
- 280 g ready-diced mango
- 2 baby gem lettuce leaves separated
- 1 small handful fresh coriander
- 1 small handful fresh mint leaves picked
- sea salt
- ground black pepper
Equipment
Chopping board
Vegetable peeler
Cutting knife
Griddle pan
Spoon
Large bowl
Tongs
Instructions
- Season the steak on both sides with salt and pepper.
- Heat the oil in a griddle or sauté pan until smoking hot and sear the steak for 2-3 minutes on each side until browned but still rare in the middle. Set the steak aside to rest.
- Mix the sweet chilli sauce with the juice of the lime in a bowl.
- Peel the cucumber and carrots. Shave into ribbons with a vegetable peeler.
- Add the shaved cucumber and carrots to the bowl with the dressing. Toss to combine.
- Add the mango and baby gem lettuce to the bowl with the dressing. Toss again to combine.
- Arrange the salad on a serving platter and sprinkle with the herbs.
- Slice the steak into thin strips.
- Place the steak on top of the salad and serve.
Notes
A really colourful and zingy recipe to brighten up a midweek dinner.
Nutrition
Calories: 435kcal