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Vietnamese beef & mango salad
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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.
Typical values per serving:
This recipe was first published in August 2017.