Thai beef and mango salad
Dean Edwards uses coconut oil for this healthy dish so you can enjoy all the taste of Thailand without loading up on too many calories.
Ingredients
1 x 200g sirloin trimmed of fat1 garlic clove, crushed2 tbsp soy saucseJuice ½ lime1 tsp coconut oil100g vermicelli rice noodles2 red peppers, deseeded and sliced1 red onion, sliced thinly1 large carrot julienned150g beansprouts100g sugarsnap peas, sliced lengthways1 mango peeled and julienned1 red chilli, deseeded and slicedFresh coriander to garnish
For the dressing
1 tbsp mango chutney1 tbsp soy2 tbsp olive oil1 garlic glove, crushedJuice 1 lime
Method
Marinate the steak in the garlic, soy and lime juice for two hours if possible.
Add the oil into a preheated pan, then cook your steak for 2-3 minutes per side for medium, or a couple of mins either way for rare or well done steak.
Remove from the pan and set aside to rest for 5 minutes. Slice thinly.
Cook the noodles to the packet's instructions then drain and leave to cool.
Meanwhile, whisk together the dressing for the salad.
Finally dress the noodles, peppers, carrot, red onion, beansprouts, sugar snaps, mango and chilli and serve up along with the steak then garnish with the coriander.
Try Jon's grilled salmon with minty courgette