Monday, June 29, 2015

Thai Beef and Mango Salad by Reyndert Coppelmans

Bean sprouts
2 mango`s
1 cucumber
1 red pepper
Romaine lettuce
Steak (one per person)
Cashew nuts
Butter or oil for frying
2 cloves garlic
2 cm piece ginger
1 small onion
1 brown sugar
2 limes
Dash of dark soy sauce
For the dressing, cut the garlic, ginger and the onion as fine as possible. Fry in oil for a minute or two. Squeeze the limes over the pan and add a dash of soy sauce and sugar. Stir this mixture well and let simmer for about 5 minutes and then allow to cool.
Cut the mango into pieces. Remove the stem and seeds from the red pepper and chop finely. Half the cucumber lengthwise and scrape through with a spoon out the watery part and cut into pieces. Pour half of the dressing over the bean sprouts, cucumber, red pepper and mango. 
Divide the lettuce leaves in a flower form. Spoon some of the fruit mango mixture on it and sprinkle with cashews.
Heat a little butter or oil in a frying pan and fry the steaks for about 3 minutes on each side (depending on thickness and desired outcome). Remove the meat from the pan and cut into thin slices. Serve the meat on the salad and toss a little dressing on it.

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