Thai-Style Beef And Mango Noodle Salad

2111 thai style beef and mango noodle salad Square 1300x1300

After more ways to use mango? Try this incredibly vibrant Thai-style beef and noodle salad featuring sweet mango and a soy, lime and chilli dressing.


  • 1 cup vegetable oil
  • 100g rice vermicelli noodles
  • 2 garlic cloves, crushed
  • 1/2 bunch coriander, leaves picked, stems finely chopped
  • 1/4 cup brown sugar
  • 1/4 cup salt-reduced soy sauce
  • 2 lime, zested, juiced
  • 1 long red chilli, thinly sliced
  • 400g beef rump steak, fat trimmed
  • 200g Solanato tomatoes, halved
  • 2 Lebanese cucumbers, cut into long, thin strips
  • 2 Tbsp fried shallots
  • 2 mangoes, peeled, cut into 2cm cubes
View Method Thai-Style Beef And Mango Noodle Salad


  1. Heat oil in a medium saucepan over high heat. Add half the noodles and cook for 10 seconds or until puffed and crisp. Transfer to a paper towel-lined plate. Repeat with remaining noodles. Set aside until ready to use.
  2. Place garlic, coriander stems, sugar, soy sauce, lime zest, lime juice and chilli in a medium bowl and whisk to combine.
  3. Place 1 tbs dressing in a shallow dish. Add beef and turn to coat.
  4. Heat a chargrill pan over high heat. Cook beef for 2 minutes on each side for medium or until cooked to your liking. Transfer to a board, cover loosely with foil and rest for 5 minutes. Thinly slice.
  5. Place tomato, cucumber, shallots, mango, coriander leaves, beef and noodles in a large bowl and toss to combine. Serve immediately drizzled with remaining dressing.
View Ingredients Thai-Style Beef And Mango Noodle Salad
View Method Thai-Style Beef And Mango Noodle Salad
Sorry, no reviews yet. Be the first!