Competition Entry

Thai Beef Salad with Mango Salsa

By Tish Richardson
Thai Beef Salad with Mango Salsa
3 votes

A light, tasty salad – great as a starter or main

Cuisine :

Thai

Ingredients :

2 thick-cut slices of lean porterhouse steak, trimmed of fat (approx. 800g trimmed)
1 teaspoon lemon-infused olive oil or light olive oil
16-20 Brazil nuts, dry roasted and roughly chopped
Rocket, baby cos and spinach leaves
Extra virgin olive oil

Marinade
4 tablespoons (60mL) Yeo’s Pure Sesame Oil
4 tablespoons (60mL) Squid Brand Fish Sauce
4 tablespoons (60mL) dry vermouth
2 tablespoons (30mL) Panda Brand Oyster Sauce

Salsa
1 large chilled ripe mango, peeled and diced
½ long red chilli, seeded and finely sliced
1 tablespoon finely chopped coriander stem
2 tablespoons coriander leaves
½ -1 teaspoon fresh lime juice
1 radish, trimmed and finely julienned
½ teaspoon Yeo’s Pure Sesame Oil
Freshly ground black pepper
2 tablespoons coriander leaves

Cooking Steps :

Start this recipe the day before - the meat needs to marinate overnight to develop the robust flavours.

Serves 4 as a main, 6-8 as a starter.

(1.) Place marinade ingredients in a medium-sized glass or ceramic bowl. Mix well to dissolve the oyster sauce. Place a large sheet of baking paper on a sheet of aluminium foil on a dinner plate and set aside.

(2.) Pat beef dry with a paper towel and lightly oil all over. Heat a chargrill pan on high heat. When hot (test by dropping cold water on the plate and it should sizzle hard), place the meat on the pan and cook for 60-90 seconds on each side (depending on thickness of the meat). The meat should be seared on the outside but rare inside.

(3.) Transfer the meat to the baking paper and wrap in the paper and then foil. Set aside for 5-10 minutes to rest.

(4.) Slice the meat finely across the grain (2-3mm) and place in the marinade. Toss well to coat, cover with plastic wrap and refrigerate overnight, stirring once to recoat the meat.

(5.) To make the salsa, place all the ingredients in a bowl except the coriander leaves and mix gently. Cover and refrigerate for 30 minutes or until ready to serve.

(6.) Place salad leaves in a large bowl and toss gently with a drizzle of extra virgin olive oil. Arrange on plates. Mix the beef in the marinade and arrange over the salad leaves. Drizzle extra marinade over the top.

(7.) Garnish the salad with the Brazil nuts and freshly ground black pepper. Gently toss the salsa with ¾ of the coriander leaves and spoon onto the plate beside the salad. Garnish with the remaining coriander leaves and serve immediately.

CNY 2016 WINNERS

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