Thai Beef And Mango Salad Food

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THAI BEEF SALAD



Thai beef salad image

Donal's Thai beef salad recipe combines sweet mango with crunchy peanuts and a lime and chilli dressing. As easy as it is delicious! Each serving provides 509kcal, 41g protein, 30g carbohydrate (of which 29g sugars), 23g fat (of which 5g saturates), 9g fibre and 1.6g salt.

Provided by Donal Skehan

Categories     Main course

Yield Serves 2

Number Of Ingredients 12

2 beef frying steaks
1 tbsp vegetable oil
1 tbsp soy sauce
2 small carrots
5 spring onions
1 ripe mango
2 baby gem lettuces or 1 small lettuce
handful of salted peanuts (about 40g/1½oz ), optional
1 garlic clove
1 lime, juice only
1 tbsp caster sugar
1 tsp chilli flakes

Steps:

  • Put the steaks in a shallow bowl. Pour on the oil and soy sauce and rub them into the meat so it's coated all over. Set aside to marinate while you prepare the vegetables. (Wash your hands after handling raw meat.)
  • Peel the carrots then use the peeler to make thin ribbons. Separate the lettuce leaves, wash the leaves and drain in a colander. Finely slice the spring onions then peel, stone and thinly slice the mango. Combine the vegetables in a large bowl.
  • Heat a large frying pan over a high heat, add the steaks and cook for 1 minute on each side for medium rare or cook for an extra minute on each side for medium. Remove the steaks from the pan and transfer to a plate to rest.
  • While the steaks are resting, prepare the dressing. Peel and grate the garlic then put it into a bowl with the lime juice, sugar and chilli flakes and stir them together. Pour the dressing over the prepared vegetables and add the peanuts. Slice the beef thinly, add to the bowl along with any resting juices and toss to combine. Serve immediately.

Nutrition Facts : Calories 509kcal, Carbohydrate 30g, Fat 23g, Fiber 9g, Protein 41g, SaturatedFat 5g, Sugar 29g

CRUNCHY THAI BEEF & MANGO SALAD



Crunchy Thai Beef & Mango Salad image

A really colorful and zingy recipe to brighten up a midweek dinner.

Provided by Donal Skehan

Categories     main-dish

Time 15m

Yield 2 servings

Number Of Ingredients 10

1 teaspoon sunflower oil
225 grams (8 ounces) sirloin steak, trimmed of excess fat
3 tablespoons sweet chile sauce
Juice of 1 lime
1 cucumber, peeled, deseeded and shaved into ribbons
2 carrots, peeled and shaved into ribbons
One 280-gram (9 3/4-ounce) package ready-diced mango (cut larger pieces into smaller dice)
2 baby gem lettuces, leaves separated
Handful of cilantro leaves
2 to 3 sprigs of mint, leaves picked

Steps:

  • Season the steak with salt and pepper. Heat the oil in a griddle or saute pan until smoking hot and sear the steak for 1 to 2 minutes on each side until browned but still rare in the middle. Set aside to rest.
  • Mix the sweet chile sauce with the lime juice in a serving bowl. Add the cucumber, carrots, mango and baby gem lettuces, along with the herbs, and toss through to combine.
  • Slice the steak and serve on top of the salad.

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