Thai Beef and Mango Salad
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.
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
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
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.