zoom Vietnamese beef & mango salad

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    Vietnamese beef & mango salad

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    Vietnamese beef & mango salad

    • Low Fat
    • Preparation time: 10 minutes
    • Cooking time: 10 minutes

    Serves: 4


    Finely grated zest and juice 2 limes
    1½ tbsp fish sauce
    2 tsp demerara sugar
    1 clove garlic, crushed
    1 stalk lemongrass, white part only, finely chopped
    ¼ x 28g pack coriander, leaves and stalks separated
    2 x 200g sirloin steaks, trimmed of all fat
    1 tsp olive oil
    1 red chilli, deseeded and sliced
    2 x 110g packs wild rocket salad
    ¼ x 25g pack fresh mint, leaves only
    ¼ x 25g pack fresh Thai basil, leaves only
    1 ripe mango, peeled, stoned and thinly sliced
    1 tbsp roasted peanuts, roughly chopped


    1. Mix the lime zest, juice, fish sauce, sugar, garlic, and lemongrass. Finely chop and add the coriander stalks to make a dressing.

    2. Place a griddle or frying pan over a medium heat. Season the steak and drizzle with the oil. Cook for 3-4 minutes on each side. Remove and leave to rest for 5 minutes.

    3. Place the chilli, rocket, mint, basil and reserved coriander leaves, mango and peanuts into a bowl. Drizzle over the dressing and toss to combine. Slice the beef thinly and serve on top of the salad.

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