NZ Woman's Weekly
Chilli beef & mango salad

Chilli beef & mango salad

  • Meal Type

    Salad
  • Servings

    4
  • 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

DRESSING

  • 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.

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