Lemongrass Beef with Mango & Black Rice Salad

11 Ingredients

Number of servings

2 Calypso® mangoes
1 clove garlic, chopped
1/2 stalk lemongrass, thinly sliced
250grams beef rump steak
3/4 cup black rice
5mL Woolworths extra virgin olive oil cooking spray
1/2 large red capsicum, cut into 1cm pieces
1/2 stalk celery, thinly sliced
1 1/2tablespoons Woolworths roasted unsalted cashews, coarsely chopped
1/4 punnet Thai basil, leaves removed
1 Lebanese cucumber, peeled

Description

Tender lemongrass-infused beef meets sweet mango and nutty black rice in this vibrant, flavourful dish that's perfect for lunch or dinner.

Method

Step 1 of 4

Cut cheeks from mangoes. Remove remaining flesh from mangoes, then chop. Process garlic, lemongrass and 1/4 cup chopped mango flesh using a small food processor until a coarse paste forms. Place beef on a plate. Spread both sides with paste. Cover and place in the fridge for 1-2 hours to marinate.

Step 2 of 4

Cook rice following packet instructions. Set aside to cool slightly.

Step 3 of 4

Heat a large chargrill pan over medium-high heat. Spray beef with oil. Add to chargrill and cook for 2 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover and set aside for 5 minutes to rest. Spray the cut-side of mango cheeks. Add to the chargrill and cook for 2 minutes or until golden.

Step 4 of 4

Place rice in a large serving bowl. Add capsicum, celery, cashews and half of the basil. Season and toss to combine. Thinly slice beef. Divide rice, cucumber and beef among serving bowls. Top with mango cheeks and remaining basil.