Serves 4
28 min
Green Mango Salad with Grilled Beef
Recipe GLPRd9bcfb1f304834
A vibrant Southeast Asian-inspired salad featuring tender grilled beef strips over crisp green mango, dressed in a bold lime and fish sauce vinaigrette with fresh herbs. The bright, tangy flavors are balanced by hints of lemongrass and a touch of sweetness, creating a refreshing and satisfying main course.
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Ingredients
1-2 bird's-eye chiles, stemmed and chopped
1 clove garlic, peeled and chopped
4 1/2 teaspoons sugar
4 1/2 teaspoons Vietnamese fish sauce
1/2 lime, juiced with some pulp
3 small shallots, peeled
1/2 cup vegetable oil
2 stalks lemongrass, trimmed and minced (tender inner parts only)
2 teaspoons Vietnamese fish sauce
1 teaspoon soy sauce
1 teaspoon sugar
1/2 pound beef top loin steak, sliced against the grain into 1/4-inch thick strips
1 green (unripe) mango, peeled, pitted, and thinly sliced
6-8 sprigs fresh cilantro, chopped
1/4 cup Asian basil leaves, torn into thirds
2 tablespoons unsalted roasted peanuts
Directions
Prepare the dressing by combining the chopped bird's-eye chiles, garlic, 4 1/2 teaspoons sugar, 4 1/2 teaspoons fish sauce, and lime juice with pulp in a small bowl. Mix well until the sugar dissolves. Set the dressing aside.
Heat the vegetable oil in a small skillet over medium-high heat. Once shimmering, carefully add the peeled shallots and fry until golden brown and crispy, about 3-4 minutes. Remove with a slotted spoon and drain on paper towels. Once cooled, break into smaller pieces.
In a small bowl, combine the minced lemongrass, 2 teaspoons fish sauce, soy sauce, and 1 teaspoon sugar to create the beef marinade.
Coat the beef strips evenly with the lemongrass marinade and let rest for 5 minutes.
Heat a grill pan or skillet over high heat until very hot. Cook the marinated beef strips in a single layer for 1-2 minutes per side until the internal temperature reaches 145°F. Work in batches if needed to avoid overcrowding. Remove to a clean plate and let rest for 2 minutes.
Arrange the thinly sliced green mango on a large platter or individual serving plates.
Top the mango with the grilled beef strips, and drizzle generously with the prepared dressing.
Scatter the crispy fried shallots, chopped cilantro, and torn Asian basil over the salad.
Finish by sprinkling the roasted peanuts over the top and serve immediately.
