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I am addicted to really fresh and vibrant Asian flavours like the ones in this dish. People have mixed feelings about coriander, but I am a complete convert; it really enhances the taste of a dish like this. Don't worry too much about having all the ingredients, and feel free to chop and change as you wish.
Make sure to slice your beef as thinly as you can to make all the difference to every mouthful! Don’t panic about having all the right veggies – if you can get the steak and the dressing sorted, the rest can vary.
Vegetarian Option: Rather than using beef, serve on top of cooked thin rice noodles, they will soak up all that delicious dressing.
Serves 4
2 x 200g (7oz) striploin steaks
1 tbsp sesame oil
1 tbsp soy sauce
2 garlic cloves, peeled and finely chopped
Sunflower oil, for cooking
150g (5oz) bean sprouts
5 spring onions, thinly sliced
1 ripe mango, peeled and sliced lengthways
2 baby gem lettuces, roughly torn
A handful of chopped peanuts (about 40g/11/2oz)
A handful of fresh mint, roughly chopped
a handful of fresh coriander, roughly chopped
Dressing 1 tbsp soy sauce
Juice of 1 lime
2 tbsp fish sauce (nam pla)
1 tbsp caster sugar
1 garlic clove, peeled and finely minced
1 red chilli, deseeded and and finely chopped
The Method
In a bowl, toss the steaks in the sesame oil, soy sauce and finely chopped garlic.
Heat a drop of sunflower oil in a large frying pan over a high heat and just before it begins to smoke add the steaks and cook for 3–4 minutes on each side for medium rare or cook for an extra 2 minutes on each side for medium.
Remove the steaks from the pan, place on a plate and cover with foil.
While the steaks are resting, prepare the salad by whisking the soy sauce, lime juice, fish sauce, sugar, garlic and chilli together in a large bowl. Add the bean sprouts, spring onions, mango and the torn lettuce and toss to combine.
Slice the beef as thinly as possible and serve the salad with a sprinkle of chopped peanuts, mint and coriander on top.
http://www.donalskehan.com/2011/05/main-course-for-khodp-thai-beef-and-mango-salad/ Main Course for KHODP: Thai Beef and Mango Salad! | The Official Website for Donal Skehan
[...] Continue to the recipe for the Thai Beef and Mango Salad… Labels [...]
http://www.donalskehan.com/2011/05/khodp-dessert-recipe-and-shopping-list/ KHODP: Dessert Recipe and Shopping List! | The Official Website for Donal Skehan
[...] Continue to the recipe for the Thai Beef and Mango Salad… [...]
http://www.irishfoodbloggers.com/2011/05/04/kitchen-hero-cookalong/ Irish Food Bloggers Association | Blog | Kitchen Hero Cookalong
[...] Thursday night, Donal Skehan has the answer! With a menu that includes Asian Pork Lettuce Cups, Thai Beef and Mango Salad and Blueberry and White Chocolate Cheesecake, you won’t be [...]
Marian
We’ve made both starter and main course, I had to make a few changes because of allergies and intolerances and dislikes. I changed the mango to mandarin orange slices, fish sauce to just salt. Our starter was a a lot lighter in colour than yours as I had to use a ‘Free From’ soya sauce. All I can say is they were both absolutely delicious. Oh another change I had to add in turkey mince that I was planning to use for burgers tomorrow as 2 friends dropped by unexpectedly (obviously I doubled up on all the ingredients). They’ve invited themselves over for the next one! These dishes aren’t boring so many flavours hitting your mouth, truly satisfying. Have to pass on your dessert as the dairy would finish me. We’ll be buying your book. This online party was a great idea. Couldn’t get to take photos as the others would’ve scoffed it and you’d only see fingers. Roll on the next one.
