Steak with Thai-Style Mango Salad
with ginger rice, fresh herbs, lime & cherry tomatoes
Mangos have been grown in South Asia since ancient times. In fact, the mango tree is the national tree of Bangladesh!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 piece
Marinated steak
(Contains: Selderij May be present: Ei, Gluten, Melk (inclusief lactose), Mosterd, Sesamzaad, Soja)
125 g
Red cherry tomatoes
¼ piece
Red chili pepper
½ piece
Lime
5 g
Mint, coriander & Thai basil
½ piece
Cucumber
10 milliliters
Fish sauce
(Contains: Vis)
75 g
Basmati rice
1 piece
Garlic
10 milliliters
Soy sauce
(Contains: Soja, Tarwe)
1 teaspoon
Fresh ginger
½ piece
Mango
Not included in your delivery
1 tablespoon
Sunflower oil
1 tablespoon
Brown sugar
1 tablespoon
[Plant-based] mayonnaise
to taste
Salt
Nutrition Values
Utensils
Cooking Steps
- Pat the steak dry with kitchen paper.
- In a bowl, combine half each of the brown sugar, fish sauce* and soy sauce.
- Add the steak and allow to marinate for at least 10 minutes, or longer if preferred.
- Boil plenty of salted water in a pot or saucepan. Boil the rice for 12 - 15 minutes, then drain and set aside.
*Take care, this ingredient is salty! Use as preferred.
- Peel the ginger and then mince it or use a microplane as preferred.
- Halve the cherry tomatoes. Slice the cucumber into thin crescents. Peel and thinly slice the mango.
- Roughly chop the fresh herbs. Crush or mince the garlic.
- Quarter the lime. Deseed and finely chop the red chili pepper.
- In a salad bowl, combine the garlic and chili pepper* with the rest of the fish sauce, soy sauce and brown sugar.
- Squeeze a quarter lime per person directly into the bowl.
- Transfer the mango, cucumber, cherry tomatoes and two thirds of the fresh herbs to the bowl. Toss well to combine with the dressing.
- Stir the ginger and the mayonnaise into the rice.
*Take care, this ingredient is spicy! Use as preferred.
- Heat the sunflower oil in a frying pan over medium-high heat. When the pan is nice and hot, fry the steak in its marinade for 1 - 3 minutes per side.
- Remove from the pan and allow to rest for at least 3 minutes under aluminium foil.
- Thinly slice the steak, then serve with the rice and the salad.
- Garnish with the rest of the fresh herbs. Serve the lime wedges alongside.
