Vietnamese Style Beef & Green Mango Salad

 

Sharing how to make my recent @foodforeveryone.aus collaboration recipe poster! The perfect summer salad dish. 

Serves- 2 as a main, 4 as a starter
Ingredients- 15
Cooking Time- 30 minutes
Skill Level- Easy

Ingredients

Beef & Marinade

  1. 200g of eye fillet beef, Cape Grim preferred
  2. 1 teaspoon of chilli oil, @chillioiloneverything of course
  3. 1 tablespoon of olive oil
  4. 1 stalk of lemongrass, finely blitzed in a food processor
  5. 2 cloves of garlic, crushed or finely chopped
  6. Pinch of salt
Salad
  • 1 Thai sweet green mango (reference image below)
  • 1 carrot
  • 1 bunch of your choice of herbs: coriander, vietnamese mint and mint
  • 1 fresh long red chilli
  • ½ red onion, finely sliced
  • 1 tablespoon of peanuts, roasted and crushed

Dressing

  • 1 disc (tablespoon worth) of palm sugar (reference below)
  • 1 tablespoon of fish sauce (Three crabs is the preference below)
  • Juice of 1 lime

Watch the process

 Method

  1. Marinate your 200g eye fillet beef in 1 Tbsp olive oil, 1 tsp chilli oil, pinch of salt, 2 cloves of crushed garlic and 1 stalk of finely blitzed lemongrass and allow to marinate for a minimum of 30 minutes or overnight.
  2. Finely peel and julienne 1 green mango and 1carrot.
  3. Wash and roughly chop your herbs: coriander, mint and Vietnamese mint.
  4. Finely slice ½ red onion and soak in water to remain crunchy.
  5. Finely slice 1 fresh long red chilli.
  6. Roast 1 Tbsp peanuts in a pan on medium till golden. Remove from the pan, place into a mortar and pestle or into a snap lock bag and crush.
  7. Make your dressing by placing 1 disc of palm sugar and a tablespoon of water into a bowl in the microwave for 10 seconds or until melted. Add in 1 Tbsp fish sauce and the juice of 1 lime until you get a balance of sweet, salty and sour.
  8. On a searing hot BBQ or pan, cook your eye fillet 2 minutes on each side, medium rare.
  9. Allow to rest for 5 minutes before finely slicing into thin strips.
  10. Assemble your salad by tossing the mango, carrot, drained red onion, half of the chilli and herbs in the dressing. Arrange onto a platter and layer the slices of beef on top. Garnish with the crushed peanuts, remaining red chilli and a few herbs.

 

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