Thai beef mango salad with nam jim dressing

Thai beef mango salad with nam jim dressing

By
From
Have You Eaten
Serves
4
Photographer
Billy Law

Mango is my absolute favourite fruit to eat. This cold noodle salad is a great one for summer when mangoes are in season. I love how the sweetness of the mango brings a whole new dimension of flavour and a bit of a summery twist to the traditional Thai beef salad.

Ingredients

Quantity Ingredient
100g dried rice vermicelli noodles
600g rump steak
salt and pepper
olive oil
2 lebanese cucumbers, halved, seeded and thinly sliced
1 large ripe mango, peeled and thinly sliced
small handful mint leaves
small handful coriander leaves
125ml Nam jim dressing
40g unsalted peanuts, toasted and roughly chopped
small handful fried shallots

Method

  1. Put the rice noodles in a heatproof bowl and pour over enough boiling water to fully submerge the noodles. Soak for 30 minutes, or until softened, then drain.
  2. Preheat the barbecue hotplate or grill until smoking hot. Season the steak with salt and pepper on both sides, then drizzle with olive oil. Grill the steak for 4–5 minutes on each side for medium–rare. Remove from the heat and place on a plate, then cover and let the steak rest for 10 minutes. Slice into thin strips.
  3. To serve, place the beef, cucumber, mango, noodles, mint and coriander leaves in a large mixing bowl, and toss to combine. Transfer the salad to serving plates, drizzle with nam jim dressing and sprinkle with toasted peanuts and fried shallots.
Tags:
Have
You
Eaten
Billy
Law
Table
for
Two
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again