Thai beef and mango salad with rice noodles

A salad whose wild freshness is perfect for hot days!

Ingredients

• 1 clove of garlic, crushed
• 2 EL soy sauce
• juice of ½ lime
• 200 g fillet of beef
• coconut oil for frying
• 100 g rice noodles (vermicelli)
• 1 red bell pepper, deseeded and cut into strips
• 1 green bell pepper, deseeded and cut into strips
• 1 red onion, thinly sliced
• 1 large carrot, thinly sliced
• 100 g bean sprouts
• 100 g sugar snaps, cut lengthwise
• 1 mango, peeled and cut into thin strips
• 1 red chilli pepper, deseeded and sliced (optional)
• 1 Bund of coriander, fresh, to serve
• 1 EL mango chutney
• 1 EL soy sauce
• 2 EL olive oil
• 1 clove of garlic, crushed
• juice of 1 lime
• 1 lime

Steps

1. Mix the garlic, soy sauce and lime juice in a bowl and add the steak. Marinate the steak for 1 hour if possible, but 20 minutes while the vegetables are being prepared is also sufficient.
2. Heat a frying pan, add the coconut oil and fry the steak for 2 to 5 minutes, depending on the desired cooking point.
3. Remove the steak from the pan and leave to rest for at least 5 minutes, then slice thinly.
4. Cook the pasta according to the instructions on the packet, drain and leave to cool. Mix the ingredients for the dressing in a bowl.
5. Chop the bell pepper, onion, carrot, bean sprouts, sugar snaps, mango and chili pepper, if using, and mix in a bowl with the dressing and rice noodles.
6. Serve the salad with the beef strips and garnish with coriander and lime wedges.Don't miss out!Sign up now for our newsletter.