Vietnamese Spicy Beef and Mango Salad
- Prep time 45Min
- Cook time 30Min
- Technique Grill, Raw
- Meat Beef
- Cut Striploin
- Serves 4
A tantalizing Vietnamese Spicy Beef and Mango Salad recipe featuring Australian striploin marinated in a mix of chilli and fish sauce, served with a fresh, zesty salad of mangoes, carrots, and aromatic herbs.
Ingredients
Beef Marinade:
- 500g Australian Striploin, thinly sliced
- 5 tbsp fish sauce
- 1 tbsp chilli flakes
- 1 tbsp hot/mild chilli powder
- 4 garlic cloves, roughly chopped
- 3 tbsp brown sugar or palm sugar
Dressing:
- 3 tbsp fish sauce
- 2 tbsp sugar
- Juice 1-2 lime
- ½-1 red chilli, deseeded and finely chopped
- 1 garlic clove, crushed
Salad:
- 2 ripe mangoes, sliced into strips
- 500g carrots, very finely sliced or julienned
- ½ red onion, very finely sliced
- 2 large handfuls salted peanuts, finely chopped (use a food processor)
- 50g fresh mint, leaves picked
- 50g coriander, leaves picked
- 30g Thai basil, leaves picked
- Handful crispy fried onions to garnish
Method
-
Cut beef into thin slices. Mix all the marinade ingredients in a large bowl. Add in beef and mix to ensure it is well coated. Cover the bowl and chill for at least 30 minutes (or overnight)
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Allow the marinated beef to come to room temperature. Grill the marinated beef on medium to high heat until cooked.
-
For the dressing, add fish sauce, rice vinegar, sugar and water to a small saucepan and gently simmer until sugar is dissolved. Remove from heat and add in lime juice, chilli and garlic, then leave to cool.
-
In a bowl, toss mangoes, carrots, red onions, half the peanuts and herbs. Pour over half the dressing and toss together. Place the cooked beef on top of the salad and sprinkle with peanuts and crispy onions, then drizzle the remaining dressing. Serve immediately.
