NZ Woman's Weekly

Chilli beef & mango salad

  • Meal Type

  • Servings

  • Courses

    Quick lunch

To prepare the mango, peel off the skin with a sharp knife or potato peeler, then slice down each side of the stone to remove the mango“cheeks”. Cut away remaining flesh off the stone and slice.

  • Spray oil
  • 2 beef steaks (eye fillet, sirloin or Scotch fillet)
  • Salt and cracked pepper
  • ¼ telegraph cucumber, cut into fine strips
  • 1 celery stalk, sliced on the angle
  • 1 small red onion, halved and finely sliced
  • 100g mesclun greens
  • 2 packets noodles (egg, udon or soba) soaked in boiling water for 5 minutes, then drained
  • Bunch of mint leaves, finely shredded


  • ¼ cup plain oil
  • 2 tbsp sesame oil
  • 1 red chilli, finely chopped
  • 1 tbsp lemon zest, plus ¼ cup lemon juice
  • 2 tbsp sweet chilli sauce
  • 1 large firm, ripe mango
  • Fresh sliced chilli, for garnish
  • Fresh limes, for squeezing

1 Preheat a frying pan. Spray the steaks with oil and season. Sear for 3-4 minutes on each side or until done to your liking. Remove from the pan and allow the meat to rest for 5-8 minutes before slicing into thin strips.

2 In a large bowl, combine the cucumber, celery, red onion, mesclun greens, drained noodles and mint.

3 For the dressing, combine the oils, chilli, lemon zest and juice, and sweet chilli, and shake well. Toss half the dressing with the noodles and veges. Arrange on a serving plate, then top the salad with sliced mango and beef strips. Drizzle over dressing and garnish with chilli and limes.

About Jo Wilcox

"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See

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