Crunchy Thai Beef & Mango Salad
Equipment
- Chopping board
- Vegetable peeler
- Cutting knife
- Griddle pan
- Spoon
- Large bowl
- Tongs
Ingredients
- 3 tsp sunflower oil
- 675 g sirloin steak trimmed of excess fat
- 9 tbsp sweet chilli sauce
- 3 lime
- 3 cucumber
- 6 carrot
- 940 g ready-diced mango
- 6 baby gem lettuce leaves separated
- 3 good handfuls fresh coriander
- 1 good handful fresh mint leaves picked
- sea salt
- ground black pepper
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 limes in a bowl.
- Peel the cucumbers and carrots. Shave into ribbons with a vegetable peeler.
- Add the shaved cucumbers 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
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