Packed with protein and fresh greens, and bursting with flavour, this Thai-style beef salad with leave nothing but clean plates.

Recipes Callum Hann | Photographs Brendan Homan | Styling Natalie Homan

Thai beef and green mango salad

lemongrass marinade
2 sticks lemongrass
1 bunch coriander
6 cloves garlic
2 tbsp brown sugar
1 tsp ground white pepper
10cm piece ginger
¼ cup gluten-free soy sauce
juice of a lemon
¼ cup olive oil
2 x 200g porterhouse steaks

nahm jim dressing
¼ cup light soy sauce, gluten-free if required
¼ cup rice wine or white vinegar
3 tbsp brown sugar
juice of 2 lemons

salad
100g bean sprouts
2 green mangoes, peeled and julienned
1 Lebanese cucumber, sliced finely into wedges
¼ bunch spring onions, sliced finely on an angle
½ bunch mint
½ bunch Thai basil
¼ cup crispy shallots (garnish)
1 cup peanuts, toasted and chopped
1 lime to garnish

To make the lemongrass marinade, place all ingredients in a food processor and blitz to form a smooth paste. Marinate steaks for 5-10 minutes.

Meanwhile, to make the nahm jim dressing, stir soy sauce, vinegar, brown sugar and lemon juice in a small bowl until sugar dissolves. Set aside.
Combine bean sprouts, mango, cucumber, spring onion, mint and coriander leaves in a large bowl. Pour the dressing over and toss to coat.

Heat oil in a large frying pan over a medium to high heat. Add steaks and cook for 3-4 minutes on each side or until cooked to your liking. Set aside to rest before slicing.

To serve, divide salad between serving plates, top with lemongrass steak, chopped peanuts and a wedge of lime.

 

This recipe first appeared in the February 2021 issue of SALIFE magazine.