Thai beef and mango salad with rice noodles
A salad whose wild freshness is perfect for hot days!
- Serves: 2 persons
Ingredients
- 1clove of garlic, crushed
- 2EL soy sauce
- juice of ½ lime
- 200g fillet of beef
- coconut oil for frying
- 100g rice noodles (vermicelli)
- 1red bell pepper, deseeded and cut into strips
- 1green bell pepper, deseeded and cut into strips
- 1red onion, thinly sliced
- 1large carrot, thinly sliced
- 100g bean sprouts
- 100g sugar snaps, cut lengthwise
- 1mango, peeled and cut into thin strips
- 1red chilli pepper, deseeded and sliced (optional)
- 1Bund of coriander, fresh, to serve
- 1EL mango chutney
- 1EL soy sauce
- 2EL olive oil
- 1clove of garlic, crushed
- juice of 1 lime
- 1lime
Instructions
Step 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.Step 2
Heat a frying pan, add the coconut oil and fry the steak for 2 to 5 minutes, depending on the desired cooking point.Step 3
Remove the steak from the pan and leave to rest for at least 5 minutes, then slice thinly.Step 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.Step 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.Step 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.