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 very thin sticks. Slice the bell pepper finely. Trim and slice the zucchini into very thin sticks. Chop the mango into cubes. Rinse and drain the bean sprouts. Rinse, dry and 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 and sweet chilli sauce. Simmer until the sauces have absorbed into the meat.

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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 crush the garlic cloves. Slice the red chilli finely (remove the seeds and white pips for milder result). Add the fish sauce and honey 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 separately. Serve with rice and fresh mango cubes.

Pro tip

Make sure the pan is very hot before frying the beef mince. This way it'll go extra crispy.

All the tangy, spicy and fruity notes make this salad sing!

Cooking Time: 20 min

Cals 504 · Prot 53 · Carbs 52.7 · Fat 10.6

Ingredients

Number of people

For salad

Beef mince 350 Grams
Carrot 1.00 Pieces
Red bell pepper 1.00 Pieces
Zucchini small 2.00 Pieces
Mango 0.50 Pieces
Bean sprouts 50.00 Grams
Fresh coriander 20.00 Grams
Olive oil 1.00 Tbsp
Soy sauce 30.00 ML
Sweet chilli sauce 30.00 Grams

Dressing

Lime 2.00 Pieces
Garlic cloves 1.00 Pieces
Red chilli large 2.00 Pieces
Fish sauce 15.00 ML
Honey 20.00 Grams

All the tangy, spicy and fruity notes make this salad sing!

Cooking Time: 20 min

Cals 504 · Prot 53 · Carbs 52.7 · Fat 10.6

Instructions

photo

1 Prep vegetables

Peel and slice the carrots into very thin sticks. Slice the bell pepper finely. Trim and slice the zucchini into very thin sticks. Chop the mango into cubes. Rinse and drain the bean sprouts. Rinse, dry and 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 and sweet chilli sauce. Simmer until the sauces have absorbed into the meat.

photo

3 Mix dressing

Juice the limes and add 1.5/2.5/3 Tbsp of lime juice to a small bowl. Peel and crush the garlic cloves. Slice the red chilli finely (remove the seeds and white pips for milder result). Add the fish sauce and honey 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 separately. Serve with rice and fresh mango cubes.

Pro tip

Make sure the pan is very hot before frying the beef mince. This way it'll go extra crispy.

Ingredients

Number of people

For salad

Beef mince 350 Grams
Carrot 1.00 Pieces
Red bell pepper 1.00 Pieces
Zucchini small 2.00 Pieces
Mango 0.50 Pieces
Bean sprouts 50.00 Grams
Fresh coriander 20.00 Grams
Olive oil 1.00 Tbsp
Soy sauce 30.00 ML
Sweet chilli sauce 30.00 Grams

Dressing

Lime 2.00 Pieces
Garlic cloves 1.00 Pieces
Red chilli large 2.00 Pieces
Fish sauce 15.00 ML
Honey 20.00 Grams
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