Name: Lemongrass beef with mango and Thai basil
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 800 gm flank steak, trimmed; 2 tbsp rice wine vinegar; 1 tbsp each honey and lime juice; 1 tbsp jasmine rice; 1 mango, thinly sliced; 1 green mango, peeled into strips using a vegetable peeler; 1 Lebanese cucumber, peeled in ribbons; 2 spring onions, cut into julienne; 1 birdseye chilli, seeds removed, cut into julienne; 10 gm holy basil leaves or Thai basil; Fried Asian shallots, to serve; Marinade; 30 gm ginger, coarsely grated; 2 lemongrass stalks, white part only, coarsely chopped; 2 tbsp each garlic cloves and birdseye chillies; 2 tbsp each fish sauce and honey; 1 tbsp each oyster sauce and vegetable oil

Lemongrass beef with mango and Thai basil

Sweet, sour, spicy and salty – all the key tropical flavours combine to make this recipe the perfect summertime salad.

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Serves 4

Prep

20M

Cook

20M

Total

40M

Ingredients

800 gm flank steak, trimmed

2 tbsp rice wine vinegar

1 tbsp each honey and lime juice

1 tbsp jasmine rice

1 mango, thinly sliced

1 green mango, peeled into strips using a vegetable peeler

1 Lebanese cucumber, peeled in ribbons

2 spring onions, cut into julienne

1 birdseye chilli, seeds removed, cut into julienne

10 gm holy basil leaves or Thai basil

Fried Asian shallots, to serve

Marinade

30 gm ginger, coarsely grated

2 lemongrass stalks, white part only, coarsely chopped

2 tbsp each garlic cloves and birdseye chillies

2 tbsp each fish sauce and honey

1 tbsp each oyster sauce and vegetable oil

Method

1.For marinade, place ingredients in a food processor and process until finely chopped; reserve 1 tbsp. Combine remaining marinade and beef in a large bowl; refrigerate for 1-2 hours.

2.Meanwhile, for dressing, place reserved marinade, vinegar, honey and lime juice in a jug, season to taste and stir to combine; set aside.

3.Toast rice in a small frying pan over medium-high heat, stirring, until golden (2 minutes). Using a mortar and pestle, grind toasted rice into a fine powder; set aside.

4.Preheat a lightly greased barbecue or char-grill pan to medium-high. Barbecue beef, turning frequently, until charred and cooked to your liking (12-15 minutes for medium-rare). Transfer to a plate, cover loosely with foil and rest (10 minutes); thinly slice.

5.Meanwhile, for salad, combine mangoes, cucumber, onions, chilli, basil and half dressing in a bowl; season to taste and toss to combine.

6.To serve, divide salad between plates, and top with sliced beef. Spoon over remaining dressing and scatter with fried shallots and roasted rice.

Recipe by Clare Maguire Chef and Home Economist

Clare is a classically trained chef. After working in some of London’s best restaurants, including Ottolenghi, and with several years of private cheffing in Europe under her belt, she moved into recipe writing and developing. After making the move to sunnier Sydney a few years ago, she regularly contributes to various publications and has worked on over 15 cookbooks. She loves exploring food markets wherever she goes and still heads to Europe for a few months each summer to private chef. She is passionate about cooking with fresh, vibrant and sustainable ingredients and takes inspiration for recipes from her travels. Clare is always up for a pastry crawl to find the best viennoiserie going.

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Styling by Vivien Walsh Stylist

Vivien Walsh is a Sydney-based stylist specialising in food, lifestyle and interiors. With 17 years’ experience, her work has appeared in Gourmet Traveller, Stellar and for brands including Westfield, Woolworths, Merivale and Four Seasons.

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