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Thai Beef and Mango Salad on Vermicelli | Taste and Tipple

Thai Beef and Mango Salad on Vermicelli

Course Main Course
Cuisine Thai
Keyword Thai Beef and Mango Salad

Ingredients

Beef

  • 1 tbsp vegetable oil for searing
  • ¾ lb beef tenderloin
  • Salt and pepper to taste

Dressing

  • ½ cup sweet chili paste
  • 1 tsp fish sauce
  • 2 tbsp fresh lime juice
  • 2 tbsp vegetable oil

Salad

  • 8 oz (250 g) vermicelli rice noodles cooked, drained and cooled
  • 2 green onions sliced into ½-inch pieces
  • 1 cup red onion finely slivered
  • 1 large mango cut into slivers
  • 1 red pepper finely diced
  • ½ cup loosely packed fresh coriander coarsely chopped
  • ¼ cup loosely packed fresh mint coarsely chopped
  • ⅔ cup salted cashews coarsely chopped
  • Lime wedges
  • coriander sprigs (optional)

Instructions

Steak - Oven Method

  1. Preheat oven to 400°F.

  2. Heat oil in an ovenproof skillet over medium-high heat. Generously season tenderloin with salt and pepper. Sear in oil until well-browned on all sides, about 10 minutes. Place in oven and cook to medium-rare, about 15 minutes or until a meat thermometer reads an internal temperature of 140°F.

  3. Remove from oven and let cool to room temperature, slice thinly and set aside.

Steak - Sous Vide Method

  1. Preheat your Precision Cooker to 131.5°F. Allow the water bath to come ot temperature before adding your steak.

  2. Season the steak generously with salt and pepper and then slide it into a vacuum-seal or heavy-duty zipper lock plastic bag.

  3. Drop the bag in the water bath, making sure not to block the intake or output of your Precision Cooker. If properly sealed, the steak should sink. Cook for 45 minutes.

  4. Remove the seak from the bag and palce it on a paper towel-lined plate. Pat it dry very carefully on both sides.

  5. Turn on your exhaust and open windows. Place a heavy cast iron or stainless steel skillet on high heat with 1 tbsp of vegetable oil. Gently lay the steak in the skillet using tongs. After 15 to 30 seconds, flip the steak. Repeat flipping the steak until it has a nice brown sea - about a minute and a half in total.

Salad

  1. To make dressing, whisk together sweet chili paste, fish sauce, lime juice and vegetable oil in a large bowl.
  2. Stir in noodles, green onion, red onion, mango, red pepper, coriander and mint. Toss to combine. Let sit for 20 minutes. Season to taste with salt and pepper if needed.
  3. Divide salad amongst plates, top with sliced tenderloin and sprinkle with cashews. If desired garnish with lime wedges and sprigs of coriander.

Recipe Notes

Recipe adapted from: Wilson-Vuksanovic, Tania. "Thai Beef and Mango Salad on Rice Noodles." Food & Drink. Winter 2008.