Vietnamese spicy beef and mango salad

Vietnamese spicy beef and mango salad
  • Serves icon Serves 4 as lunch or light supper.
  • Time icon 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.

Nutrition: per serving

Calories
406kcals
Fat
11.6g (2.9g saturated)
Protein
36.2g
Carbohydrates
33.9 (31g sugars)
Fibre
10.6g
Salt
4.2g
Calories
406kcals
Fat
11.6g (2.9g saturated)
Protein
36.2g
Carbohydrates
33.9 (31g sugars)
Fibre
10.6g
Salt
4.2g

Ingredients

  • 500g British beef topside, sliced along the grain in 1cm-wide strips

For the marinade 

  • 5 tbsp soy sauce
  • 5 tbsp fish sauce
  • 1 tbsp chilli flakes
  • 1 tbsp hot/mild chilli powder
  • ½ tbsp Chinese five-spice powder
  • 4 garlic cloves, roughly chopped
  • 3 tbsp brown sugar or palm sugar

For the dressing

  • 3 tbsp fish sauce
  • 3 tbsp rice vinegar
  • 1 tbsp caster sugar
  • Juice 1 lime
  • ½-1 red chilli, deseeded and finely chopped
  • 1 garlic clove, crushed

For the salad

  • 2 ripe mangoes, sliced into strips
  • 500g carrots, very finely sliced or julienned
  • ½ red onion, very finely sliced
  • 2 large handfuls salted peanuts, finely chopped (use a food processor)
  • 50g fresh mint, leaves picked
  • 50g coriander, leaves picked
  • 30g Thai basil (or extra mint or coriander if unavailable), leaves picked 
  • Handful crispy fried onions to garnish (available from large supermarkets)

Method

  1. Mix all the marinade ingredients in a large bowl, then add the beef, turning it until well coated. Cover the bowl with cling film and chill for 12-24 hours, or overnight, turning occasionally.
  2. Once the beef has marinated, heat the oven to 130°C/110°C fan/gas ½. Lay the beef strips on a large baking tray lined with baking paper, then bake for 3 hours, turning a couple of times. Don’t worry if they look wizened and dry – they’re supposed to! Set aside to cool. 
  3. For the dressing, put the fish sauce, rice vinegar, sugar and 3 tbsp water into a small saucepan and heat gently until steaming and the sugar has dissolved. When this happens, remove from the heat and stir through the lime juice, chilli and garlic, then leave to cool. 
  4. Once the beef is cool enough to handle, shred it with your hands, then toss in a bowl with the mangoes, carrots, red onion, half the peanuts and most of the herbs. Pour over half the dressing and toss together. Tip onto a platter, scatter with the remaining herbs and peanuts and the crispy onions, then drizzle over the remaining dressing. Serve immediately.

delicious. tips

  1. 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.

  2. The cooked beef will keep, covered, in the fridge for up to 4 days. Bring back to room temperature before shredding.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

2 votes

Reviews

Share your thoughts...

Rate & review

Rate

2 votes

Subscribe to our magazine

HALF PRICE OFFER! Subscribe to delicious. for £13.80 for 6 issues

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine