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 steak strips for 5 min until browned. Once browned, transfer to a plate. Turn the pan to a high heat with the soy saucesweet chilli sauce and steak juices. Simmer for 5 min or until thickened. Add the beef strips to the sauce and cook for 1 min further. 

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3 Mix dressing

Meanwhile, juice the limes and add 1.5/2.5/3 tbsp of lime juice to a a large salad 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

Add the vegetables to the dressing and give everything a good mix up. 

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5 Serve

Divide the salad among plates, add the steak strips over the salad. Finish with a crack of black pepper 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. Also, go easy on the chilli!

Pro tip

In a rush? Roughly chop the vegetables instead of slicing it into matchsticks.

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

Cooking Time: 20 min

Cals 462 · Prot 47 · Carbs 54 · Fat 6

Dairy-Free

Ingredients

Number of people

For salad

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

Dressing

Lime 2 Piece
Garlic cloves 1 Piece
Large red chilli 2 Piece
Fish sauce 10 ML
Honey 15 Grams
Black pepper 1 Tsp

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

Cooking Time: 20 min

Cals 462 · Prot 47 · Carbs 54 · Fat 6

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 steak strips for 5 min until browned. Once browned, transfer to a plate. Turn the pan to a high heat with the soy saucesweet chilli sauce and steak juices. Simmer for 5 min or until thickened. Add the beef strips to the sauce and cook for 1 min further. 

photo

3 Mix dressing

Meanwhile, juice the limes and add 1.5/2.5/3 tbsp of lime juice to a a large salad 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

Add the vegetables to the dressing and give everything a good mix up. 

photo

5 Serve

Divide the salad among plates, add the steak strips over the salad. Finish with a crack of black pepper 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. Also, go easy on the chilli!

Pro tip

In a rush? Roughly chop the vegetables instead of slicing it into matchsticks.

Ingredients

Number of people

For salad

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

Dressing

Lime 2 Piece
Garlic cloves 1 Piece
Large red chilli 2 Piece
Fish sauce 10 ML
Honey 15 Grams
Black pepper 1 Tsp
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