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Thai Gourmet Salad, Veal and Mango

Ingredients

  • Serves: 4
  • Preparation: 30 min
  • Cooking: 30 min

• Veal steak: 350 gr
• New onion: 1/4 bunch
• White cabbage: 1/2 piece
• Carrot: 120 gr
• Cherry tomato: 50 gr
• Lemongrass: 1 stick
• Fresh chilli: 3 gr
• Mango: 1 piece
• Lime: 2 pieces
• Olive oil: 5 cl
• Sesame oil: 5 cl
• Sunflower oil: 3 cl
• Soy sauce: 5 cl
• Spinach shoots: 80 gr
• Soybean sprouts: 80 gr
• Soybean sprout: 100 gr

Preparation

Vinaigrette
In a bowl, juice the limes, then add the olive oil and mix well with the sesame oil and soy sauce.

Garnish
Peel the onions then slice them into thin strips.
Remove the leaves from the white cabbage and mince it.
Peel the carrots and grate them.
Cut the cherry tomatoes in 4. Cut the lemongrass stick into thin slices.
Split the pepper in 2, remove the seeds and cut it into thin strips.
Peel and cut the mango into cubes.
In a salad bowl, combine the spinach and soy sprouts, the cabbage and grated carrots, as well as the cherry tomatoes.
Season everything with the vinaigrette.

Heat a pan over high heat with a drizzle of sunflower oil.
Put the veal steaks in the hot pan, brown them over high heat without seasoning for 1 minute on each side.
Lower the heat, then add the spring onions, lemongrass and chili.
Then deglaze the pan with the sauce, then cook gently 430 ‘until almost all the liquid has evaporated.
Finally, remove the veal and cut it into strips to obtain thin sticks.

Meat
Heat a pan over high heat with a drizzle of sunflower oil.
Put the veal steaks in the hot pan, brown them over high heat without seasoning for 1 minute on each side.
Lower the heat, then add the spring onions, lemongrass and chili.
Then deglaze the pan with the sauce, then cook gently 430 ‘until almost all the liquid has evaporated.
Finally, remove the veal and cut it into strips to obtain thin sticks.

Dressage
Dress the salad and divide the veal slices on top.