Preparation time: 30 minutes
Cooking time: about 10 minutes
Ingredients for Thai-style stir-fried beef with mango
400 g lean steak, such as sirloin
3 cloves garlic, finely chopped
1 teaspoon caster sugar
2 teaspoons soy sauce
1½ tablespoons sunflower oil
Ginger and honey dressing
2 teaspoons paprika
2 teaspoons mild Mexican-style chilli powder
1½ tablespoons honey
2.5 cm piece fresh ginger, grated
4 tablespoons rice vinegar or cider vinegar
juice of 1 lime or lemon
1 ripe but firm mango, peeled and cut into strips
2 ripe but firm plums, sliced
¼ medium-sized red cabbage, shredded
1⅔ cups (50 g) watercress, trimmed
½ telegraph cucumber, cut into matchsticks
½ red capsicum, cut into thin strips
3–4 spring onions, cut into diagonal pieces
2½ cups (50 g) mixed fresh mint and coriander
2 tablespoons coarsely chopped roasted unsalted peanuts
Preparation for Thai-style stir-fried beef with mango
1. To make the dressing, put the paprika, chilli powder, honey, ginger and vinegar in a saucepan and slowly add 1 cup (250 ml) 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 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.
Each serving provides 1110 kJ, 265 kcal, 27 g protein, 8 g fat (3 g saturated fat), 20 g carbohydrate (18 g sugars), 3 g fibre