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Thai Beef And Mango Salad

  • Serves 4
Thai Beef And Mango Salad


  • 1 telegraph cucumber
  • 1 mango
  • 1 tblsp oil
  • 600 grams New Zealand Quality Mark lean beef stir-fry or finely sliced beef schnitzel
  • 1 red pepper, cored, deseeded and sliced
  • 4 sticks celery, trimmed and sliced
  • 3-4 spring onions, trimmed and sliced


  • 1 tsp oil
  • 2 tsp minced fresh ginger
  • 1 tsp chilli paste
  • 1 tsp minced fresh garlic
  • 2 tblsp each chopped fresh mint and coriander
  • 3 tblsp Thai fish sauce
  • ΒΌ cup lime juice
  • 1 tsp brown sugar


  1. Halve cucumber lengthways, scoop out and discard the seeds. Slice thinly.
  2. Peel and slice mango.
  3. Heat oil in a wok and brown the beef strips in small batches over a high heat. Remove beef to a dish as it is browned.
  4. Toss together the hot, cooked beef with the cucumber, mango, pepper, celery, spring onions and the dressing. Serve immediately.


  1. In a small saucepan heat oil and gently cook ginger, chilli and garlic until fragrant. Mix with the mint, coriander, Thai fish sauce, lime juice and brown sugar.

Cooks Tips

Grilling Tips - Trim meat if necessary- remove silverskin, connective tissue or fat. - Dry meat browns better than wet meat - pat wet or marinated meat dry before grilling. Brush meat with oil or rub with infused oil; this adds flavour and prevents meat from sticking to grids.

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