NZ Woman's Weekly

Chilli beef & mango salad

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

New Zealand Woman's Weekly food editor Jo Wilcox serves up tasty and easy to make dishes that your friends and family will love.

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