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Sweet and sour Thai beef and mango salad recipe
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Colorful low-calorie salad with tangy BBQ beef, perfect for a quick and budget-friendly summer dinner ready in just 30 minutes.
Ingredients:
  • 9.20 gm peanut oil
  • 300g beef rump steak, excess fat trimmed
  • 120g rice vermicelli noodles
  • 2 Lebanese cucumbers, thinly sliced
  • 1 carrot, peeled, shredded (see notes)
  • 200g grape tomatoes, halved
  • 1⁄2 small red onion, very thinly sliced
  • 250.00 ml fresh coriander sprigs
  • 1⁄250.00 ml fresh mint leaves
  • 1 mango, thinly sliced
  • 125ml (1⁄2 cup) Marion’s Original Vietnamese Style Tangy Dressing
Instructions:
  • Heat up a barbecue or chargrill pan on high. Drizzle oil over the beef, add a sprinkle of salt, and grill each side for 3-4 minutes until it reaches your desired doneness. Place the beef on a plate, cover it with foil, and let it rest for 5 minutes before thinly slicing with a sharp knife.
  • Place the noodles in a heatproof bowl and cover them with boiling water. Let them sit for 2 minutes until tender, then drain and rinse with cold water.
  • In a large bowl, mix together cucumber, carrot, tomato, onion, coriander, and mint. Place noodles on a large serving plate. Top with salad, mango, and beef. Drizzle with dressing and serve right away.

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