Thai Beef & Mango Salad

Thai “Beef” & Mango Salad

Published on in 30 Minute Meals, Dinner, Fruit, Herbs & Spices, Lunch, Protein, Thai, Vegetables

This salad is hands down my favourite and I’ll easily eat it weekly, for me to repeat meals this often, well you know it’s going to be a hit!

Thai "Beef" & Mango Salad

Thai “Beef” & Mango Salad

Recipe by Rachel Burcombe
Course: Lunch, DinnerCuisine: ThaiDifficulty: Easy
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Servings

4

servings
Prep time

20

minutes
Cooking time

10

minutes
Calories

kcal
Cook Mode

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Ingredients

  • 2 2 Mangoes, diced

  • 2 2 Cucumber, peeled into ribbons

  • 200 grams 200 Cherry tomatoes, halved

  • 1/2 bunch 1/2 Coriander, stems and leaves separated

  • 2 2 Limes, zested and juiced

  • 1 1 Red chilli, sliced

  • 2 tsp 2 Minced garlic

  • 1/4 cup 1/4 Brown sugar

  • 1/4 cup 1/4 Soy sauce

  • 500 grams 500 Vegan beef strips

  • 100 grams 100 Vermicelli noodles

  • 2 TBS 2 Fried shallots

  • Oil

Directions

  • Prepare your fruits and vegetables, then place the mangoes, cucumber, cherry tomatoes, and coriander leaves in a large salad bowl.
  • In a small bowl, combine the coriander stems, limes, chilli, garlic, sugar & soy sauce to create a dressing. Use half the dressing to marinade the strips and set aside the rest.
  • In the meantime, heat a glug of oil in a saucepan on a medium/high heat. Separate the vermicelli best as possible and fry in batches, this will take approximately 2 seconds.
  • Fry the marinated strips in a fry pan over medium heat for 5-10 minute or until they’ve got colour. Add to the salad bowl and toss with the remainder of the dressing.
  • To serve, place noodles down, then salad mix and top with fried shallots. Enjoy my most favourite salad!

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