CRUNCHY THAI BEEF & MANGO SALAD

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Crunchy Thai Beef & Mango Salad image

A really colorful and zingy recipe to brighten up a midweek dinner.

Provided by Donal Skehan

Categories     main-dish

Time 15m

Yield 2 servings

Number Of Ingredients 10

1 teaspoon sunflower oil
225 grams (8 ounces) sirloin steak, trimmed of excess fat
3 tablespoons sweet chile sauce
Juice of 1 lime
1 cucumber, peeled, deseeded and shaved into ribbons
2 carrots, peeled and shaved into ribbons
One 280-gram (9 3/4-ounce) package ready-diced mango (cut larger pieces into smaller dice)
2 baby gem lettuces, leaves separated
Handful of cilantro leaves
2 to 3 sprigs of mint, leaves picked

Steps:

  • Season the steak with salt and pepper. Heat the oil in a griddle or saute pan until smoking hot and sear the steak for 1 to 2 minutes on each side until browned but still rare in the middle. Set aside to rest.
  • Mix the sweet chile sauce with the lime juice in a serving bowl. Add the cucumber, carrots, mango and baby gem lettuces, along with the herbs, and toss through to combine.
  • Slice the steak and serve on top of the salad.

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