Thai Beef and Mango Salad

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low-carb
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low-carb
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Instructions

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1 Prep vegetables

Peel and slice the carrots into matchsticks. Slice the pepper finely. Trim and slice the zucchini into matchsticks. Peel and finely slice the mango. Rinse and dry the bean sprouts. Chop the fresh coriander. Combine the vegetables in a bowl.

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2 Fry beef

Heat a drizzle of oil in a pan over a high heat. Fry the beef mince for 5 min until browned. Add the soy sauce and sweet chilli sauce. Simmer until the meat has absorbed the sauces.

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3 Mix dressing

Juice the limes and add 1.5/2.5/3 tbsp of lime juice to a small bowl. Peel and mince the garlic. Slice the red chilli finely (remove the seeds if you prefer it milder). Add the garlic, chilli (spicy!)fish sauce and honey to the lime and mix well.

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4 Combine

Pour the dressing over the vegetables. Add the fried beef mince and give everything a good mix up. 

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5 Serve

Divide the salad among plates and serve.

Tips for fussy eaters

Stir-fry some of the meat and vegetables and season with salt and pepper only. Serve with rice and fresh mango cubes. For anyone who doesn't enjoy fish sauce, just leave it out from the dressing.

Pro tip

Make sure the pan is very hot before frying the beef mince. This way it'll crisp up nicely!

All those tangy, spicy, fruity notes make this salad sing!

Cooking Time: 20 min

Cals 567 · Prot 42 · Carbs 47 · Fat 24

Dairy-Free

Ingredients

Number of people

For salad

Lean beef mince 350 Grams
Carrot 1 Piece
Red pepper 1 Piece
Small zucchini 2 Pieces
Mango 1 Piece
Bean sprouts 50 Grams
Fresh coriander 15 Grams
Olive oil 1 Tbsp
Soy sauce 30 ML
Sweet chilli sauce 40 Grams

Dressing

Lime 2 Pieces
Garlic cloves 1 Piece
Large red chilli 2 Pieces
Fish sauce 10 ML
Honey 20 Grams

All those tangy, spicy, fruity notes make this salad sing!

Cooking Time: 20 min

Cals 567 · Prot 42 · Carbs 47 · Fat 24

Dairy-Free

Instructions

photo

1 Prep vegetables

Peel and slice the carrots into matchsticks. Slice the pepper finely. Trim and slice the zucchini into matchsticks. Peel and finely slice the mango. Rinse and dry the bean sprouts. Chop the fresh coriander. Combine the vegetables in a bowl.

photo

2 Fry beef

Heat a drizzle of oil in a pan over a high heat. Fry the beef mince for 5 min until browned. Add the soy sauce and sweet chilli sauce. Simmer until the meat has absorbed the sauces.

photo

3 Mix dressing

Juice the limes and add 1.5/2.5/3 tbsp of lime juice to a small bowl. Peel and mince the garlic. Slice the red chilli finely (remove the seeds if you prefer it milder). Add the garlic, chilli (spicy!)fish sauce and honey to the lime and mix well.

photo

4 Combine

Pour the dressing over the vegetables. Add the fried beef mince and give everything a good mix up. 

photo

5 Serve

Divide the salad among plates and serve.

Tips for fussy eaters

Stir-fry some of the meat and vegetables and season with salt and pepper only. Serve with rice and fresh mango cubes. For anyone who doesn't enjoy fish sauce, just leave it out from the dressing.

Pro tip

Make sure the pan is very hot before frying the beef mince. This way it'll crisp up nicely!

Ingredients

Number of people

For salad

Lean beef mince 350 Grams
Carrot 1 Piece
Red pepper 1 Piece
Small zucchini 2 Pieces
Mango 1 Piece
Bean sprouts 50 Grams
Fresh coriander 15 Grams
Olive oil 1 Tbsp
Soy sauce 30 ML
Sweet chilli sauce 40 Grams

Dressing

Lime 2 Pieces
Garlic cloves 1 Piece
Large red chilli 2 Pieces
Fish sauce 10 ML
Honey 20 Grams
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