Thai Beef and Mango Salad on Rice Noodles
Pam
ingredients
- 1 tbsp (15 mL) vegetable oil for searing
- 3/4 lb (375 g) beef tenderloin
- Salt and pepper to taste
- 1/2 cup (125 mL) sweet chili paste
- 1 tsp (5 mL) fish sauce
- 2 tbsp (25 mL) fresh lime juice
- 2 tbsp (25 mL) vegetable oil
- 8 oz (250 g) vermicelli rice noodles, cooked, drained and cooled
- 2 green onions, sliced into 1/2-inch (1-cm) pieces
- 1 cup (250 mL) red onion, finely slivered
- 1 large mango, cut into slivers
- 1 red pepper, finely diced
- 1/2 cup (125 mL) loosely packed fresh coriander, coarsely chopped
- 1/4 cup (50 mL) loosely packed fresh mint, coarsely chopped
- 2/3 cup (150 mL) salted cashews, coarsely chopped
- Lime wedges, coriander sprigs (optional)
directions
- 1
Preheat oven to 400°F (200°C).
- 2
Heat oil in an ovenproof skillet over medium-high heat. Generously season tenderloin with salt and pepper. Sear in oil until well-browned on all sides, about 10 minutes. Place in oven and cook to medium-rare, about 15 minutes or until a meat thermometer reads an internal temperature of 140°F (60°C).
- 3
Remove from oven and let cool to room temperature, slice thinly and set aside.
- 4
To make dressing, whisk together sweet chili paste, fish sauce, lime juice and vegetable oil in a large bowl.
- 5
Stir in noodles, green onion, red onion, mango, red pepper, coriander and mint. Toss to combine. Let sit for 20 minutes. Season to taste with salt and pepper if needed.
- 6
Divide salad amongst plates, top with sliced tenderloin and sprinkle with cashews. If desired garnish with lime wedges and sprigs of coriander.
Source: Food & Drink Magazine
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