Super Food In Minutes20 Minutes

Crunchy Thai Beef & Mango Salad

Name: Crunchy Thai Beef & Mango Salad
Total time: 20 min
Yield: 2 servings
Cuisine: Asian
Ingredients: 1 tsp sunflower oil; 225g (8oz) sirloin steak, trimmed of excess fat; 3 tbsp sweet chilli sauce; juice of 1 lime; 1 cucumber, peeled, deseeded and shaved into ribbons; 2 carrots, peeled and shaved into ribbons; 1 x 280g (9¾oz) packet ready-diced mango (cut larger pieces into smaller dice); 2 baby gem lettuces, leaves separated; handful of coriander leaves; 2–3 sprigs of mint, leaves picked

A really colourful and zingy recipe to brighten up a midweek dinner.

Donal SkehanFrom the series · Super Food In Minutes

20 min totalServes 2Easy

Time20 min

Serves2

SkillEasy

ShowSuper Food In Minutes

Method

Season the steak with salt and pepper. Heat the oil in a griddle or sauté pan until smoking hot and sear the steak for 1–2 minutes on each side until browned but still rare in the middle. Set aside to rest.

Mix the sweet chilli sauce with the lime juice in a serving bowl. Add the cucumber, carrots, mango and baby gem lettuces, along with the herbs, and toss through to combine.

Slice the steak and serve on top of the salad.

Cook's notes

Season the steak generously and get the pan or griddle genuinely smoking hot before it goes anywhere near it — that's what gives you a proper sear in a minute or two a side while keeping the middle rare.
Flip when the char marks are deep and golden brown, and once it's done to your liking, rest the steak while you build the salad so the juices stay in the meat.
Take the cucumber off in long strips with a peeler, avoiding the watery pulp at the centre as much as you can — it keeps the salad crunchy rather than soggy. Do the carrots the same way.
Tear the mint and coriander in rather than chopping, and always slice the beef thinly across the grain so each piece stays tender.
Taste the dressing before tossing — sweet chilli sauces vary, so you may want an extra squeeze of lime to sharpen it up.

Serve with It's a full plate as it stands, but a bowl of steamed jasmine rice or some rice noodles turns it into a more filling supper. A cold beer or a crisp riesling stands up nicely to the sweet-and-sour dressing.

Make ahead & storage Best assembled and eaten straight away while the beef is warm and the veg still has its crunch. If you're prepping ahead, keep the shaved veg, sliced beef and dressing separate in the fridge for up to a day and toss together just before serving.

20 MinutesAsian

Recipe by Donal Skehan · From the series Super Food In Minutes · Photography © Appetite Media
Published 13 July 2026 · Updated 15 July 2026

Nutrition

Per serving

435kcal

30gprotein

39gcarbs

15gfat

Figures from the show's kitchen.

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