Thai-Style Stir-Fried Beef with Mango

Ingredients

• 14 oz lean steak, such as sirloin
• 3 garlic cloves, finely chopped
• 1 tsp caster sugar
• 2 tsp soy sauce
• 1½ tbsp sunflower oil
• Ginger and honey dressing
• 2 tsp paprika
• 2 tsp mild Mexican-style chilli powder
• 1½ tbsp clear honey
• 1 in. piece fresh root ginger, grated
• 4 tbsp rice vinegar or cider vinegar
• juice of 1 lime or lemon

Salad Ingredients

• 1 ripe but firm mango, peeled and cut into strips
• 2 ripe but firm plums, sliced
• ¼ medium-sized red cabbage, shredded
• 2 oz watercress leaves
• ½ cucumber, cut into matchsticks
• ½ red pepper, cut into thin strips
• 3–4 spring onions, cut into diagonal pieces
• 1½ oz mixed fresh mint and coriander
• 2 tbsp coarsely chopped roasted unsalted peanuts

Directions:

1. To make the dressing, put the paprika, chilli powder, honey, ginger and vinegar in a saucepan and slowly add 8 1/2 fl oz of water, stirring. Bring to the boil, then reduce the heat and simmer for 5 minutes. Remove from the heat and stir in the lime or lemon juice. Set aside.
2. Combine all the salad ingredients, except the peanuts, in a large shallow serving dish and toss gently together until evenly mixed. Set aside.
3. Cut the steak into thin strips for stir-frying. Put the steak in a bowl with the garlic, sugar and soy sauce and mix together so the strips of steak are seasoned. Heat a wok or non-stick pan on a high heat, then add the oil. Add the beef and stir-fry until the strips are evenly browned and cooked to taste.

4. Spoon the stir-fried beef over the top of the salad. Drizzle the dressing over the top and sprinkle with the peanuts. Serve immediately.