Thai-Style Beef And Mango Noodle Salad
After more ways to use mango? Try this incredibly vibrant Thai-style beef and noodle salad featuring sweet mango and a soy, lime and chilli dressing.
Ingredients
- 1 cup vegetable oil
- 100g rice vermicelli noodles
- 2 garlic cloves, crushed
- 1/2 bunch coriander, leaves picked, stems finely chopped
- 1/4 cup brown sugar
- 1/4 cup salt-reduced soy sauce
- 2 lime, zested, juiced
- 1 long red chilli, thinly sliced
- 400g beef rump steak, fat trimmed
- 200g Solanato tomatoes, halved
- 2 Lebanese cucumbers, cut into long, thin strips
- 2 Tbsp fried shallots
- 2 mangoes, peeled, cut into 2cm cubes
Method
- Heat oil in a medium saucepan over high heat. Add half the noodles and cook for 10 seconds or until puffed and crisp. Transfer to a paper towel-lined plate. Repeat with remaining noodles. Set aside until ready to use.
- Place garlic, coriander stems, sugar, soy sauce, lime zest, lime juice and chilli in a medium bowl and whisk to combine.
- Place 1 tbs dressing in a shallow dish. Add beef and turn to coat.
- Heat a chargrill pan over high heat. Cook beef for 2 minutes on each side for medium or until cooked to your liking. Transfer to a board, cover loosely with foil and rest for 5 minutes. Thinly slice.
- Place tomato, cucumber, shallots, mango, coriander leaves, beef and noodles in a large bowl and toss to combine. Serve immediately drizzled with remaining dressing.
