Preparation time is 15minutes
Cook time is 5minutes
Total time is 20minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
13 Ingredients
Number of servings
4
- 1 cup Woolworths vegetable oil
- 100grams rice vermicelli noodles
- 2 garlic cloves, crushed
- 1/2 bunch coriander, leaves picked, stems finely chopped
- 1/4 cup brown sugar
- 1/4 cup salt-reduced soy sauce
- 2 lime, zested, juiced
- 1 long red chilli, thinly sliced
- 400grams beef rump steak, fat trimmed
- 200grams Solanato tomatoes, halved
- 2 Lebanese cucumbers, cut into long, thin strips
- 2tablespoons fried shallots
- 2 Calypso mangoes, peeled, cut into 2cm cubes
Nutrition per serving
4280kJ
Protein
27.8grams
Sugars
38.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
After more ways to use mango? Try this incredibly vibrant Thai-style beef and noodle salad featuring sweet mango and a soy, lime and chilli dressing.
Method
Step 1 of 5
Heat oil in a medium saucepan over high heat. Add half the noodles and cook for 10 seconds or until puffed and crisp. Transfer to a paper towel-lined plate. Repeat with remaining noodles. Set aside until ready to use.
Step 2 of 5
Place garlic, coriander stems, sugar, soy sauce, lime zest, lime juice and chilli in a medium bowl and whisk to combine.
Step 3 of 5
Place 1 tbs dressing in a shallow dish. Add beef and turn to coat.
Step 4 of 5
"Heat a chargrill pan over high heat. Cook beef for 2 minutes on each side for medium or until cooked to your liking. Transfer to a board, cover loosely with foil and rest for 5 minutes. Thinly slice."
Step 5 of 5
Place tomato, cucumber, shallots, mango, coriander leaves, beef and noodles in a large bowl and toss to combine. Serve immediately drizzled with remaining dressing.
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