Asian Beef Salad with Mango Recipe

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  • Healthy

serves:

6

Total Time:

01:05

Prep:

00:20

Cooking:

00:45

Nutrition per portion

RDA
Calories 316 kCal 16%
Fat 14g 20%
  -  Saturates 2.5g 13%
Carbohydrates 22g 8%

Our Asian beef salad is a fresh and flavour-packed salad that is the perfect light meal for summer suppers. The tender beef is paired with fresh vegetables and a punchy dressing to make this dish so tasty but really easy to prepare. This Asian beef salad is good for you and high in protein, as well as being delicious. If you’re looking for a light meal that is sure to impress, then try making this moreish and mouth watering Asian beef salad.

Ingredients

  • 1tbsp sunflower oil
  • 500g piece beef topside
  • 3tbsp soy sauce
  • 2 cucumbers
  • 350g carrots, ribboned
  • 500g prepared mango flesh
  • 8 spring onions, finely sliced
  • handful each mint and coriander leaves
  • 2tbsp furikake seasoning or toasted sesame seeds
  • sliced red chilli and lime wedges, to serve
  • For the dressing
  • 2tbsp soy sauce
  • 5tbsp toasted sesame oil
  • zest and juice of 2 limes
  • 1 garlic clove, crushed
  • 1 thumb-sized piece ginger, grated
  • 3tsp sugar

Method

  • Heat the oven to 200C. Heat a medium sized frying pan, add the oil and brown the beef all over. Transfer the browned beef to a small roasting tin and roast for 40 mins, then leave to rest and cool down. Then thinly slice it and cut the slices in half. Toss in the soy sauce and set aside.

  • Peel the cucumbers, halve them then use a ribbon peeler to peel into long strips. Put the strips into a bowl with the carrots. Cut the mango into slices. add to the carrots with the spring onions. Mix all the dressing ingredients together and toss into the carrot mixture.

  • Add the beef to the mixture, then divide between serving plates. Scatter over the herb leaves, furikake and chilli, and serve with extra lime wedges.

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