Thai-style stir-fried beef with mango

    40 min

    This colourful dish is bursting with fresh flavours and deliciously contrasting textures. The dressing is completely oil-free, so although both the beef and nuts contain fat and the beef is stir-fried in a little oil, the dish is still light on the fat front. Also, no extra salt is needed because of the spicy dressing and saltiness of soy sauce.

    1 person made this

    Serves: 4 

    • 400 g (14 oz) lean steak, such as sirloin
    • 3 garlic cloves, finely chopped
    • 1 tsp caster sugar
    • 2 tsp soy sauce
    • 1½ tbsp sunflower oil
    • Ginger and honey dressing
    • 2 tsp paprika
    • 2 tsp mild Mexican-style chilli powder
    • 1½ tbsp clear honey
    • 2.5 cm (1 in) piece fresh root ginger, grated
    • 4 tbsp rice vinegar or cider vinegar
    • juice of 1 lime or lemon
    • Salad
    • 1 ripe but firm mango, peeled and cut into strips
    • 2 ripe but firm plums, sliced
    • ¼ medium-sized red cabbage, shredded
    • 55 g (2 oz) watercress leaves
    • ½ cucumber, cut into matchsticks
    • ½ red pepper, cut into thin strips
    • 3–4 spring onions, cut into diagonal pieces
    • 45 g (1½ oz) mixed fresh mint and coriander
    • 2 tbsp coarsely chopped roasted unsalted peanuts

    Prep:30min  ›  Cook:10min  ›  Ready in:40min 

    1. To make the dressing, put the paprika, chilli powder, honey, ginger and vinegar in a saucepan and slowly add 250 ml (8 1/2 fl oz) of water, stirring. Bring to the boil, then reduce the heat and simmer for 5 minutes. Remove from the heat and stir in the lime or lemon juice. Set aside.
    2. Combine all the salad ingredients, except the peanuts, in a large shallow serving dish and toss gently together until evenly mixed. Set aside.
    3. Cut the steak into thin strips for stir-frying. Put the steak in a bowl with the garlic, sugar and soy sauce and mix together so the strips of steak are seasoned. Heat a wok or non-stick pan on a high heat, then add the oil. Add the beef and stir-fry until the strips are evenly browned and cooked to taste.
    4. Spoon the stir-fried beef over the top of the salad. Drizzle the dressing over the top and sprinkle with the peanuts. Serve immediately.

    Some more ideas

    Add cubes of fresh or canned pineapple (canned in juice rather than syrup) or kiwi fruit to the salad, to increase the fruit content. * Spice up the salad with very thin strips of fresh red chilli – particularly if you have a cold, as scientists have suggested that eating chillies can help to alleviate nasal congestion. * Replace the mango with 2 nectarines, unpeeled and sliced. * For a vegetarian version, omit the stir-fried beef and increase the quantity of peanuts to 150 g (5½ oz). Peanuts are an excellent source of protein and contain much less saturated fat than meat.

    Plus points

    All orange and red fruit and vegetables, such as mango, red cabbage and red peppers, are excellent sources of beta-carotene and vitamin C – both antioxidants that help to protect against heart disease and cancer. The vitamin C aids the absorption of valuable iron from the steak. * Apart from adding its delicious spiciness to the dressing, ginger also aids digestion.

    Each serving provides

    B12, C * A, B6, iron, zinc * B1, B2, E, folate, niacin, copper

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    Reviews in English (1)


    very nice, dressing very nice and dry roased peanuts went downa treat.  -  03 Feb 2009