THAI BEEF SALAD WITH MANGO AND MINT RECIPE

Prep Time: 20 mins
Cook Time: 10 mins
Servings: 4

INGREDIENTS

– 500g sirloin steak, grilled to preference
– 1 mango, sliced
– 1 cucumber, julienned
– 1 cup cherry tomatoes, halved
– Handful of fresh mint leaves

For the Dressing:

– 3 tbsp gluten-free soy sauce
– 2 tbsp lime juice
– 1 tbsp fish sauce
– 1 tsp honey

METHOD

1. Preheat your grill or a grill pan over medium-high heat.
2. Season the sirloin steak with a pinch of salt and pepper on both sides.
3. Grill the steak for about 4-5 minutes on each side for medium-rare, or adjust the time according to your preferred level of doneness. Once done, remove the steak from the grill and let it rest on a cutting board for about 5 minutes to allow the juices to redistribute.
4. Peel and slice the mango into thin strips.
5. Julienne the cucumber into thin matchsticks & halve the cherry tomatoes.
6. Tear the fresh mint leaves into smaller pieces – this will release their aroma.
7. After the steak has rested, slice it thinly against the grain. This ensures tender slices that are easy to chew.
8. In a large salad bowl or on individual plates, layer the sliced mango, cucumber, cherry tomatoes, and mint leaves and arrange the sliced steak on top of the salad.
9. In a small bowl, whisk together the gluten-free soy sauce, lime juice, fish sauce, and honey until the honey is fully dissolved and the dressing is well combined.
10. Drizzle the dressing over the salad evenly, ensuring all the ingredients are lightly coated, then toss the salad gently to combine all the flavours.
11. Enjoy!