Wednesday, 27th May 2020
Food & Drink Article

This Month's Magazine
Thai Beef & Mango Salad - The recipe by the Chef at COCOMO Cocktail Bar & Restaurant

Thai Beef & Mango Salad - The recipe by the Chef at COCOMO Cocktail Bar & Restaurant

This recipe is fantastic for this time of year very fresh all seasonal ingredients, light on the pocket and light on the waist line. Very little time on the stove but still serves up a mouth-watering meal.


• 2 Sirloin or Fillet steaks
• 1 tbsp vegetable oil
• 1 tbsp. sesame oil
• 1 tbsp soy sauce
• 2 small carrots
• 5 spring onions
• 1 ripe mango
• 2 baby gem lettuces or 1 small Romaine lettuce
• A handful of salted peanuts (about40g/1½oz ), optional
For the dressing
• 1 garlic clove peeled for grating
• 1 lime, juice only
• 1 tbsp caster sugar
• 1 tsp chilli flakes



    1. Put the steaks in a shallow bowl. Pour on the oil and soy sauce and rub them into the meat so it’s coated all over. Set aside to marinate while you prepare the vegetables. (Wash your hands after handling raw meat.)
    2. Peel the carrots then use the peeler to make thin ribbons. Separate the lettuce leaves, wash the leaves and drain in a colander. Finely slice the spring onions then peel, stone and thinly slice the mango. Combine the vegetables in a large bowl.
    3. Heat a large frying pan or wok over a high heat, add the steaks and cook for 1 minute on each side for medium rare or cook for an extra minute on each side for medium. Remove the steaks from the pan and transfer to a plate to rest.
    4. While the steaks are resting, prepare the dressing. Peel and grate the garlic then put it into a bowl with the lime juice, sugar and chilli flakes and stir them together. Pour the dressing over the prepared vegetables and add the peanuts. Slice the beef thinly, add to the bowl along with any resting juices and toss to combine. Serve immediately

Kokomo Cocktail Bar & Restaurant
Avenida Pernet, Urb. Atalaya Golf, TnzFRV1LwIo
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Kokomo Cocktail Bar & Restaurant

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