Vietnamese spicy beef and mango salad
- November 2016
- Serves 4 as lunch or light supper.
- Hands-on time 45 min, oven time 3 hours, plus at least 12 hours marinating
Transport yourself to Vietnam with every bite of this spicy beef salad. The sweetness from the mango and the crunch from the carrots help combat the heat from the marinade.
- Dairy-free recipes
- 11.6g (2.9g saturated)
- 33.9 (31g sugars)
This dish is meant to be spicy but if you’d prefer it less hot, reduce the chilli flakes, use mild chilli powder, or leave out the chilli.
Use a very sharp knife to slice the beef along the grain (opposite to how you’d carve it), or it won’t shred when cooked.
The cooked beef will keep, covered, in the fridge for up to 4 days. Bring back to room temperature before shredding.
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