Name: Vietnamese beef and mango salad with sweet chilli dressing
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: Vietnamese beef and mango salad; 500 gram rump steak, trimmed of fat, thinly sliced; 2 tablespoon fish sauce; 2 clove garlic, crushed; 1 lemongrass stalk, roughly bashed, finely sliced; 1 tablespoon sesame oil; 1 ripe mango, thinly sliced; 3-4 cups pre-mixed slaw; 120 gram baby salad leaves; large handful of beansprouts; large handful of basil leaves, torn; large handful of mint leaves, chopped; 1/3 cup store-bought fried shallots; Sweet chilli dressing; 3 tablespoon fish sauce; juice 1 lime or ½ juicy lemon; 1 tablespoon sweet chilli sauce; 1 clove garlic, finely chopped

Vietnamese beef and mango salad with sweet chilli dressing

Embrace the flavours of Vietnam with this delicious beef and mango salad recipe. Packed with punchy flavours and served with homemade sweet chilli dressing, this salad makes a tasty 30 minute lunch or dinner

Serves 4

Prep

15M

Cook

15M

Total

30M

Skip to Recipe

Ingredients

Vietnamese beef and mango salad

500 gram rump steak, trimmed of fat, thinly sliced

2 tablespoon fish sauce

2 clove garlic, crushed

1 lemongrass stalk, roughly bashed, finely sliced

1 tablespoon sesame oil

1 ripe mango, thinly sliced

3-4 cups pre-mixed slaw

120 gram baby salad leaves

large handful of beansprouts

large handful of basil leaves, torn

large handful of mint leaves, chopped

1/3 cup store-bought fried shallots

Sweet chilli dressing

3 tablespoon fish sauce

juice 1 lime or ½ juicy lemon

1 tablespoon sweet chilli sauce

1 clove garlic, finely chopped

Method

Vietnamese beef and mango salad

1.Place the sliced beef in a bowl with the fish sauce, half the garlic and half the lemongrass. Leave to marinate for 20 minutes.

2.Make sweet chilli dressing (see below).

3.Heat a wok or frying pan, add the oil and when very hot, add the remaining garlic and lemongrass and cook, stirring, for 1-2 minutes. Add the beef a little at a time and any remaining marinade and cook in batches. When all the meat is browned, return it all to the pan and cook until well coloured and becoming crusty.

4.Add the mango, slaw, salad leaves, beansprouts and herbs to the sweet chilli dressing and toss gently to coat. Pile onto a serving platter, top with the beef and a sprinkle of fried shallots.

Sweet chilli dressing

5.Whisk ingredients together in a large bowl and set aside.

Check labels if eating gluten-free. If Thai basil is available, use instead of regular basil. You can use lemongrass paste instead of the stalks. Marinate the beef for longer if you have the time. PER SERVE Energy 710kcal, 2975kj • Protein 26g • Total Fat 26g • Saturated Fat 8.7g • Carbohydrate 86g • Fibre 13.3g • Sodium 489mg
Note

Sophie Gray

Ingredients

Method

Vietnamese beef and mango salad

Sweet chilli dressing

Related stories

Lime and coriander beef salad

Native ad body.

Lemongrass beef, noodle and peanut salad