THAI BEEF SALAD WITH MANGO AND MINT RECIPE
25 / SEPTEMBER / 2024
SHEREE'S HEALTH DIARIES
Prep Time: 20 mins
Cook Time: 10 mins
Servings: 4
INGREDIENTS
– 500g sirloin steak, grilled to preference
– 1 mango, sliced
– 1 cucumber, julienned
– 1 cup cherry tomatoes, halved
– Handful of fresh mint leaves
For the Dressing:
– 3 tbsp gluten-free soy sauce
– 2 tbsp lime juice
– 1 tbsp fish sauce
– 1 tsp honey
METHOD
- Preheat your grill or a grill pan over medium-high heat.
- Season the sirloin steak with a pinch of salt and pepper on both sides.
- Grill the steak for about 4-5 minutes on each side for medium-rare, or adjust the time according to your preferred level of doneness. Once done, remove the steak from the grill and let it rest on a cutting board for about 5 minutes to allow the juices to redistribute.
- Peel and slice the mango into thin strips.
- Julienne the cucumber into thin matchsticks & halve the cherry tomatoes.
- Tear the fresh mint leaves into smaller pieces – this will release their aroma.
- After the steak has rested, slice it thinly against the grain. This ensures tender slices that are easy to chew.
- In a large salad bowl or on individual plates, layer the sliced mango, cucumber, cherry tomatoes, and mint leaves and arrange the sliced steak on top of the salad.
- In a small bowl, whisk together the gluten-free soy sauce, lime juice, fish sauce, and honey until the honey is fully dissolved and the dressing is well combined.
- Drizzle the dressing over the salad evenly, ensuring all the ingredients are lightly coated, then toss the salad gently to combine all the flavours.
- Enjoy!
SHEREE BEAUMONT
Holistic Nutritionist, Personal Trainer & Wellness Coach I empower women like you to transform their lives, understand their bodies and feel their best from the inside out!
