Green Mango and Beef Salad Recipe
This vibrant Green Mango and Beef Salad combines tender, savoury beef with crunchy green mango, crisp vegetables, fresh coriander, chillies, and roasted peanuts. Tossed in a zesty lime dressing, it delivers a delicious balance of tangy, sweet, spicy, and savoury flavours in every bite. Perfect for a refreshing lunch, light dinner, or colourful sharing platter.
Equipment
- 1 Sharp Chef’s Knife
- 1 Large Mixing Bowl
- 1 Heavy-Based Frying Pan Or Skillet
- 1 Small Mixing Bowl
- 1 Salad Tongs –
- 1 Kitchen Paper:
- 1 Food Thermometer
Ingredients
- 900 g Beef Steak
- 3 Large Green Mangoes
- 300 g Shredded Cabbage
- 150 g Carrots
- 200 g Cucumber
- 1 Medium Red Onion
- 30 g Fresh Coriander
- 1 –2 Fresh Red Chillies
- 60 g Roasted Peanuts
- 60 ml Fresh Lime Juice
- 45 ml Fish Sauce
- 30 ml Honey
- 15 ml Sesame Oil
- 2 Garlic Cloves
- 15 ml Vegetable Oil
- 1 Teaspoon Salt
- ½ Teaspoon Black Pepper
Instructions
Step 1: Prepare The Beef
- - Pat the steak thoroughly dry with kitchen paper.
- - Season both sides with salt and black pepper.
- - Allow it to sit for 10–15 minutes.
- - Heat a heavy-based frying pan over medium-high to high heat.
- - Add the vegetable oil once hot.
- - Sear the steak for about 3–4 minutes per side, depending on thickness and preferred doneness.
- - Check the internal temperature with a food thermometer.
- - Transfer the beef to a clean plate and rest for at least 5 minutes.
Step 2: Prepare The Green Mango
- - Peel the green mangoes.
- - Remove the flesh from the stones.
- - Slice the mango into very thin matchsticks.
- - Set aside.
Step 3: Prepare The Vegetables
- - Finely shred the cabbage.
- - Cut the carrots into thin matchsticks.
- - Slice the cucumber into thin half-moons or matchsticks.
- - Thinly slice the red onion.
- - Slice the fresh chillies.
- - Roughly chop the coriander.
- - Place the prepared vegetables and herbs in a large mixing bowl.
Step 4: Make The Dressing
- - Add the lime juice, fish sauce, honey, sesame oil and minced garlic to a small bowl.
- - Whisk until the honey is fully incorporated.
- - Taste and adjust with extra lime, honey or chilli if needed.
Step 5: Slice The Beef
- - Place the rested beef on a clean chopping board.
- - Slice it thinly against the grain.
- - Keep the slices thin so they combine easily with the mango and vegetables.
Step 6: Assemble The Salad
- - Add the sliced beef and green mango to the vegetables.
- - Pour over approximately three-quarters of the dressing.
- - Gently fold everything together using salad tongs.
- - Add the remaining dressing if needed.
- - Sprinkle over the roasted peanuts and coriander.
- - Toss gently once more.
Step 7: Taste And Finish
- - Taste a small portion.
- - Add more lime if it needs brightness.
- - Add a little honey if the mango is particularly sour.
- - Add extra sliced chilli for more heat.
- - Scatter the remaining peanuts over the top.
- - Serve the Green Mango And Beef Salad immediately.
Notes
- 🥩 Tender Beef: Slice the cooked beef thinly against the grain for the most tender texture.
- 🥭 Green Mango: Choose firm, tart green mangoes for a delicious crunch and refreshing flavour.
- 🌶️ Adjust The Heat: Add more or less fresh chilli to suit your preferred level of spiciness.
- 🍋 Balance the Dressing: Taste the lime, fish sauce, and honey dressing before tossing, then adjust the sweet, sour, and salty flavours as needed.
- 🥗 Keep It Crisp: Add the dressing shortly before serving to prevent the mango and vegetables from becoming too soft.
- 🥜 Add Peanuts Last: Sprinkle roasted peanuts over the salad just before serving to keep them wonderfully crunchy.
- 🌿 Serve Fresh: Fresh coriander and lime bring out the bright, tropical flavours of this colourful salad.