Crunchy Thai Beef & Mango Salad

A really colorful and zingy recipe to brighten up a midweek dinner.
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  • Level: Easy
  • Total: 15 min
  • Active: 10 min
  • Yield: 2 servings
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1 teaspoon sunflower oil

225 grams (8 ounces) sirloin steak, trimmed of excess fat

3 tablespoons sweet chile sauce

Juice of 1 lime

1 cucumber, peeled, deseeded and shaved into ribbons

2 carrots, peeled and shaved into ribbons

One 280-gram (9 3/4-ounce) package ready-diced mango (cut larger pieces into smaller dice)

2 baby gem lettuces, leaves separated

Handful of cilantro leaves

2 to 3 sprigs of mint, leaves picked


Special equipment:
Griddle pan or saute pan
  1. Season the steak with salt and pepper. Heat the oil in a griddle or saute pan until smoking hot and sear the steak for 1 to 2 minutes on each side until browned but still rare in the middle. Set aside to rest.
  2. Mix the sweet chile sauce with the lime juice in a serving bowl. Add the cucumber, carrots, mango and baby gem lettuces, along with the herbs, and toss through to combine.
  3. Slice the steak and serve on top of the salad.
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