Monday, June 29, 2015

Thai Beef and Mango Salad by Reyndert Coppelmans

Ingredients:
Bean sprouts
2 mango`s
1 cucumber
1 red pepper
Romaine lettuce
Steak (one per person)
Cashew nuts
Butter or oil for frying
Dressing:
2 cloves garlic
2 cm piece ginger
1 small onion
1 brown sugar
2 limes
Dash of dark soy sauce
Preparation
Dressing:
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.
Salad:  
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.
Steak:
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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