John This is great light, easy to make meal for the warmer months.
This Thai mandarin salad is light and refreshing with a wonderful burst of citrus through the mandarin. Mixed with a sweet chilli and lime salad dressing and it is full of flavour and a perfect salad for warm summer evenings. Topped with thin slices of barbequed steak add just the right amount of body to make this a complete meal.
My preference is to serve the salad topped with the beef and then leave each person to individually add the salad dressing to their plate.
You can easily substitute the steak with chicken if that is your preference.
Without any meat this is a wonderful, simple salad that you would happily serve with any meal.
| Prep Time | 20 minutes |
| Cook Time | 15 minutes |
| Servings |
people
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Ingredients
- 600 g Porterhouse Steak
- 2 tsp Peanut Oil
Mandarin Salad
- 80 g Snow Peas
- 3 Mandarins peeled and segmented
- 1 small Red Onion thinly sliced
- 1 Red Capsicum thinly sliced
- 1 Carrot thinly sliced
- 60g Baby Rocket
- 1 bunch Coriander Leaves and some to garnish
Salad Dressing
- 1/3 cup Sweet Chilli Sauce
- 1/4 cup Lime Juice
- 1 tbsp Brown Sugar
- 1 tbsp Fish Sauce
Ingredients
Mandarin Salad
Salad Dressing
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Instructions
Beef
- Brush oil over BBQ grill and cook steaks on until medium-rare or to your preference. Let stand for 10 minutes.
- Cut steak into small strips and add to salad mixture and toss to combine.
- Drizzle with dressing and garnish with coriander leaves, then serve.
Salad
- Cook snow peas is a saucepan of boiling water for about 1 minutes or until just tender and bright green. Refresh in cold water.
- Combine capsicum, carrot, onion, snow peas, rocket, coriander and mandarin.
Salad Dressing
- Combine sweet chilli sauce, lime juice, brown sugar and fish sauce in a jug and set aside.
