THAI BEEF AND MANGO SALAD

Recipe by Christine Capendale

SALAD
2x200g Sirloin Steaks
100g Rice Vermicelli Noodles
1 small cucumber sliced
½ Red Onion thinly sliced
4 Radishes
Salad Leaves
Fresh Coriander
1 Large Mango Peeled and sliced
Fresh Mint
DRESSING
60ml Oil
10ml Finely Grated Ginger
1 Garlic clove crushed
15ml Lime juice
15ml coconut sugar or honey
30ml soya sauce
10ml Fish sauce
  • SALAD

  • DRESSING

(Serves 2)

METHOD:

  • Preheat a barbecue or chargrill pan to high heat. Drizzle the oil over the beef. Season to taste. Grill for 3–4 minutes on 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. Slice thinly.
  • TO MAKE THE DRESSING: Combine all the ingredients and mix well.
  • Meanwhile, place the rice noodles in a heatproof bowl. Pour over boiling water to cover. Set aside for 10 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 the noodles on two large serving plates. Top with the salad, mango and beef. Drizzle over the dressing and serve immediately.
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