SPICY, SOUR, SWEET

Thai Steak With Mango and Pepper Salad

Hands-on time: 30 minutes Total time: 30 minutes Makes: 4 servings

We’ve added sriracha and fish sauce to this salad from our June 1999 issue for more authentic Thai flair. Use freshly squeezed lime juice for the best flavour.

Steak:

450 g beef top sirloin grilling steak (¾-inch/2 cm thick) 2 tbsp each fish sauce and lime juice 1 tbsp vegetable oil 2 tsp grated fresh ginger

Mango and Pepper Salad:

3 tbsp vegetable oil 2 tbsp lime juice 1 tsp fish sauce ¼ tsp Asian chili sauce (such as sriracha) 1 mango, peeled, pitted and cut in matchsticks 1 sweet red pepper, cut in matchsticks ⅓ cup sliced sweet onion ¼ cup fresh cilantro, chopped ¼ cup roasted peanuts, chopped

half pkg (454 g pkg) rice stick noodles (¼-inch/5 mm wide)

Steak: Place steak in shallow dish. Whisk together fish sauce, lime juice, oil and ginger; pour over steak, turning to coat. Let stand for 10 minutes.

Reserving marinade, place steak on greased grill over medium-high heat; close lid and grill, turning and brushing with reserved marinade halfway through, until medium-rare, about 10 minutes. Remove to cutting board; cover loosely with foil and let rest for 5 minutes. Thinly slice steak across the grain.

Mango and Pepper Salad: While steak is marinating, in large bowl, whisk together oil, lime juice, fish sauce and chili sauce. Add mango, red pepper, onion, cilantro and peanuts; toss to combine. To finish: Cook noodles according to package instructions. Drain and top with salad and steak.

PER SERVING: about 565 cal, 27 g pro, 23 g total fat (4 g sat. fat), 62 g carb (4 g dietary fibre, 11 g sugar), 52 mg chol, 901 mg sodium, 550 mg potassium. % RDI: 3% calcium, 21% iron, 14% vit A, 97% vit C, 23% folate.

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ofCANADIAN LIVING Spicy, Sour, Sweet

The three signature flavours of Thai cooking—spicy, sour and sweet—combine in this fresh, fast supper salad.

BY THE TEST KITCHEN

HOW-TO VIDEO