Thai spiced steak salad
- 200g (7oz) piece rump steak
- 1tsp Thai Massaman curry paste or similar paste (we used Blue Elephant brand)
- 1tbsp sunflower oil
- 100g (3½oz) Thai rice noodles
- 1 small ripe mango
- About 60g (2oz) fresh beansprouts
- 2 handfuls of wild rocket or other salad leaves
- 2-3 radishes, trimmed and finely sliced
- A few fresh coriander leaves, optional
- Thai fish sauce or soy sauce, for serving
Woman's Weekly cookery editor Sue McMahon says: If you haven’t got a curry paste to rub on the steak, mix a 1cm (½in) piece of finely grated ginger with 1tbsp each of lime juice, rice vinegar, honey, 2tbsp light soy sauce and 2tsp Chinese Five Spice paste or a little Thai green curry paste.
- Trim steak of fat, then rub with the curry paste and oil. Leave to marinate for 10 mins at room temperature. Meanwhile, soak the noodles according to pack instructions and leave for 10-15 mins.
- Heat a griddle pan or heavy frying pan and, when very hot, put steak on to cook for 3 mins on each side, then put it on a board, cover and leave for 5 mins.
- Peel and stone the mango and slice it thinly. Then slice the steak thinly.
- Put some drained noodles into 2 bowls. Add the beansprouts, leaves, radishes and mango slivers and mix in a little, then arrange the meat on top. Garnish with coriander leaves, if you like. Drizzle with fish sauce or soy sauce for serving. (Not suitable for freezing).
Feature: Kate Moseley. Photos: David Jordan. Props stylist: Sue Radcliffe
Nutritional information per portion
- Calories 422(kcal)
- Fat 11.0g
- Saturates 3.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.