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    Thai-Style Beef Salad with Mango and Papaya

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    Thai-Style Beef Salad with Mango and Papaya

    The sweetness of the mangoes and papayas complements the aromatic coriander, chilli and soy sauce in this warm salad.

    • Preparation time: 15 minutes, plus 20 minutes marinating time
    • Cooking time: 10 minutes
    • Total time: 45 minutes 45 minutes

    Serves: 4


    • 2 x 225g Aberdeen Angus sirloin steaks
    • 3 tbsp olive oil
    • Juice of 1 lime
    • 1 clove garlic, finely chopped
    • 2 tsp crushed chilli flakes
    • 2cm piece fresh root ginger, grated
    • 1 tbsp dark soy sauce
    • 50g beansprouts
    • 1 pack fresh coriander
    • 1 medium mango, peeled, stoned and sliced
    • 1 small papaya, peeled, deseeded and sliced


    1. Place the steaks in a shallow, non-metallic dish. Mix together the oil, lime juice, garlic, chilli flakes, ginger and soy sauce. Pour over the steak and marinate in the fridge for 20 minutes.
    2. Heat a frying pan until very hot. Add the steak and cook for 2-3 minutes each side. (This gives a medium steak, if you prefer rare or well done steak, adjust the cooking time.) Remove from the pan and place on a board. Cover with foil and leave to rest for 3 minutes.
    3. Pour the marinade into the frying pan with the beansprouts and bubble for 1-2 minutes. Cut the steaks into thin strips. Chop half the coriander and strip the leaves from the rest.
    4. Mix together the steak, chopped coriander, mango and papaya, then pile onto serving plates. Add the marinade and beansprouts, then garnish with the coriander leaves.

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