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summer

Vietnamese Beef & Mango Salad

A fresh & vibrant beef salad perfect for summer.

30 4
Vietnamese Beef & Mango Salad | DonalSkehan.com, A fresh & vibrant beef salad perfect for summer.

summer

Vietnamese Beef & Mango Salad

A fresh & vibrant beef salad perfect for summer.

Tuesday, May 16, 2017

600g rump steak, trimmed of fat and thinly sliced

3 tbsp fish sauce

2 garlic cloves, very finely chopped

1 lemongrass stalk, roughly bashed and finely sliced

1 tbsp rapeseed oil

4 shallots or 1 large onion, thinly sliced

Roasted peanuts, finely chopped, to serve

For the salad:

1 ripe mango, sliced thinly

2 baby gem lettuce, sliced thinly

A large handful beansprouts

A large handful each of coriander, thai basil, mint leaves

For the nuoc cham dressing:

4 tbsp fish sauce

Juice of 1 lime

1 tbsp caster sugar

1 garlic clove, finely chopped

3 red chillies, finely chopped

Medium bowl

Large bowl

Wok or frying pan

 

30 mins
Serves 4

This is a salad all about texture and bold flavour. The steak hums with fish sauce and lemongrass and is cooked until just tender before being combined with fresh crunch from baby gem and beansprouts and the slippery sweetness of mango slivers. The dressing is one which I use over and over, it also works extremely well with fish to add brightness and spice.

 

Place the beef strips in a bowl and add the fish sauce, half the garlic and half the lemongrass. Leave to marinate for 20 minutes while you prepare the remaining ingredients.
Whisk the ingredients for the dressing together in a large bowl until combined. Set aside.
Heat a wok or frying pan over a high heat. Add the oil and just as it begins to smoke add the remaining garlic and lemongrass and shallots to the wok.
Stir-fry for 1–2 minutes, until it becomes aromatic. Immediately add the beef and the marinade and stir-fry for 2–3 minutes, allowing it to sit in the pan every now and then without stirring to ensure it gets a good colour and chars slightly.
Add the ingredients for the salad into the bowl with the dressing and toss to coat.
Serve bowls with the salad topped with the warm beef and roasted peanuts.
30 mins
Serves 4

Ingredients

600g rump steak, trimmed of fat and thinly sliced

3 tbsp fish sauce

2 garlic cloves, very finely chopped

1 lemongrass stalk, roughly bashed and finely sliced

1 tbsp rapeseed oil

4 shallots or 1 large onion, thinly sliced

Roasted peanuts, finely chopped, to serve

For the salad:

1 ripe mango, sliced thinly

2 baby gem lettuce, sliced thinly

A large handful beansprouts

A large handful each of coriander, thai basil, mint leaves

For the nuoc cham dressing:

4 tbsp fish sauce

Juice of 1 lime

1 tbsp caster sugar

1 garlic clove, finely chopped

3 red chillies, finely chopped

You'll Need

Medium bowl

Large bowl

Wok or frying pan

 

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