Vietnamese · Lunch
Green Mango Salad with Grilled Beef
Grilled beef sirloin sliced thin over shredded green mango, red onion, cucumber and mint, dressed with a nuoc cham of fish sauce, lime, garlic and chili, finished with crushed peanuts and fried shallots. Tart, funky, sweet-hot balance defines the dish, eaten cold-hot straight from the grill onto the salad.
$7
20 minsPrep
8 minsCook
28 minsTotal
EasyLevel
Nutrition per serving
439Calories
33.1gProtein
22.3gFat
24.2gCarbs
14.2gSugar
4.3gFiber
1455mgSodium
86mgChol
7gSat Fat
790mgPotassium
76mgCalcium
3.4mgIron
2.2mcgVitamin B12
39mgVitamin C
gluten-free
low-carb
low-calorie
sweet-heat
thirty-min-meals
hidden-gems
gluten-free
Instructions
1
Prep
Pat the beef sirloin dry, rub with oil, salt and pepper. Set aside at room temperature for 10 minutes while heating the grill to high.
2
Sear
Grill the beef sirloin on high heat 3 to 4 minutes per side until a deep brown crust forms and the centre reads medium-rare.
3
Rest
Let the beef sirloin rest for 5 minutes on a board so juices settle before slicing.
4
Whisk
In a small bowl, whisk together the fish sauce, lime juice, sugar, minced garlic and thinly sliced chili until the sugar dissolves.
5
Toss
In a mixing bowl, toss the shredded green mango, red onion, thinly sliced cucumber, mint and cilantro with half the dressing.
6
Build
Slice the rested beef sirloin thinly against the grain and arrange over the tossed mango salad on a plate.
7
Plate
Spoon the remaining dressing over the sliced beef, then scatter crushed peanuts and crispy fried shallots on top before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz314g beef sirloin
- 2 cup240g green mango
- 4 tbsp30g red onion
- 1/2 cup60g cucumber
- 1/2 cup20g mint
- 4 tbsp16g cilantro
- 2 tbsp18g peanuts
- 2 tbsp10g fried shallots
- 2 tbsp30ml fish sauce
- 2 tbsp30ml lime juice
- 2 tsp10g sugar-white
- 2 clove2 clove garlic
- 22 fresh chili
- 2 tsp10ml vegetable oil
- a pinch of salt
- a pinch of black pepper
