Lively, green, spicy, and Vietnamese - this beef and mango salad are here to tempt your taste buds and nourish your body with mint leaves aplenty. The list of salad ingredients is mouthwatering enough, but then you get to the Vietnamese-style dressing, and you think, "Wow, I can't make this soon enough!".
The recipe serves about 2 people, though it is easy enough to scale up for a dinner party of 4. If you are eating alone, know that the leftovers will be extremely delicious; just keep the refrigerated dressing separate from the salad ingredients until you serve yourself a second time
. Also, keep in mind that you will need to plan ahead with this coconut amino and fish sauce marinade - it is best to let the sirloin steak marinate for 2-12 hours for the most flavor.
If you prepare it in the morning before heading off to work, dinner will be a cinch to finish in the evening, with only a handful of minutes needed for frying the beef slices - which leaves you plenty of time to relax and unwind with a healthy meal on your plate, exciting conversation optional.
If you are out to impress, others, or yourself, you may want to bring a delicious appetizer into the meal, Vietnamese spring rolls with garlic and sriracha sauce, perhaps? Another incredible 2-serving meal is beef pho, you must try that at least once, if not a hundred times in your life.
Vietnamese-Style Beef And Mango Salad Recipe
Serves: 2 Prep: 20 min + 2 h Cook: 10 min
Ingredients
- 1 sirloin steak, sliced
- 2 garlic cloves minced
- ¼ cup coconut aminos
- 3 tbsp. fish sauce
- 1 tsp. chili flakes
- 2 tbsp. raw honey
- Cooking fat
- 4 cups mixed greens
- 1 mango, julienned
- 1 carrot, julienned
- 1 bell pepper, sliced
- ¼ cup almonds, sliced
- ¼ cup fresh mint leaves
- ¼ cup fresh cilantro
Vietnamese Style Dressing Ingredients
- ¼ cup fish sauce
- ¼ cup rice vinegar
- ½ cup water
- ¼ cup fresh lime juice
- 2 tbsp. raw honey, melted
- 2 garlic cloves, minced
- 1 tsp. chili flakes
Preparation
- In a bowl, combine the sliced beef with garlic, coconut aminos, fish sauce, chili flakes, and honey.
- Refrigerate and marinate for 2 to 12 hours.
- Melt cooking fat in a skillet over medium-high heat, and cook the beef slices until no longer pink, 4 to 5 minutes.
- In a small bowl, combine all the ingredients for the dressing and whisk until well combined.
- In a salad bowl, add all of the remaining ingredients, drizzle with the dressing, and toss everything gently.
- Serve the salad topped with beef.
Vietnamese-Style Beef And Mango Salad Recipe
Ingredients
- 1 sirloin steak sliced
- 2 garlic cloves minced
- ¼ cup coconut aminos
- 3 tbsp. fish sauce
- 1 tsp. chili flakes
- 2 tbsp. raw honey
- Cooking fat
- 4 cups mixed greens
- 1 mango julienned
- 1 carrot julienned
- 1 bell pepper sliced
- ¼ cup almonds sliced
- ¼ cup fresh mint leaves
- ¼ cup fresh cilantro
Vietnamese Style Dressing Ingredients
- ¼ cup fish sauce
- ¼ cup rice vinegar
- ½ cup water
- ¼ cup fresh lime juice
- 2 tbsp. raw honey melted
- 2 garlic cloves minced
- 1 tsp. chili flakes
Instructions
- In a bowl, combine the sliced beef with garlic, coconut aminos, fish sauce, chili flakes, and honey.1 sirloin steak, ¼ cup coconut aminos, 3 tbsp. fish sauce, 1 tsp. chili flakes, 2 tbsp. raw honey
- Refrigerate and marinate for 2 to 12 hours.
- Melt cooking fat in a skillet over medium-high heat, and cook the beef slices until no longer pink, 4 to 5 minutes.Cooking fat
- In a small bowl, combine all the ingredients for the dressing and whisk until well combined.¼ cup fish sauce, ¼ cup rice vinegar, ½ cup water, ¼ cup fresh lime juice, 2 tbsp. raw honey, 2 garlic cloves, 1 tsp. chili flakes
- In a salad bowl, add all of the remaining ingredients, drizzle with the dressing, and toss everything gently.2 garlic cloves minced, 4 cups mixed greens, 1 mango, 1 carrot, 1 bell pepper, ¼ cup almonds, ¼ cup fresh mint leaves, ¼ cup fresh cilantro
- Serve the salad topped with beef.
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