Ingredient
Vegetable oil for frying300g beef fillet, fat and sinew removed
2 green mangoes, peeled and sliced into strips
(Green pawpaw can be used in place of mangoes)
100g bean sprouts
4 red Asian shallots, thinly sliced
1 long red chilli, seeded and finely sliced
2 garlic cloves, chopped
1 handful coriander sprigs, roughly chopped
3 tablespoons roasted unsalted peanuts, chopped
2 tablespoons fried shallots
Dressing:
120g caster sugar
100 ml lime juice
3 tablespoons fish sauce
Method
Chef: Tracey Lister
1.Heat a little oil in a frying pan over medium heat and cook the beef fillet for 3 minutes, or until browned all over and medium-rare. Remove from the pan and allow to rest for 10 minutes before slicing thinly.
2. Combine the mango in a bowl with the bean sprouts, fresh shallots, chilli, garlic, coriander, peanuts and beef slices.
3. For the dressing, combine the sugar, lime juice and fish sauce, stirring until the sugar has dissolved. Pour the dressing over the salad ingredients and gently toss.
4. Serve in a large bowl sprinkled with the fried shallots.
* This information was sourced from '9am with David and Kim'
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