Asian Steak Mango Salad


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Video taken from the channel: V Taste


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Beef & Mango Salad | Donal Skehan

Video taken from the channel: Jamie Oliver

In a large salad bowl toss together the romaine, mango strips, peppers, green onions and basil. Top salad with cooked beef strips and sesame seeds. Drizzle entire.

Salad: 3 cups shredded romaine lettuce 2 cups shredded green cabbage (or purple for more color!) 1/2 cup mint leaves 1/4 cup thinly sliced green onions 1 mango, peeled and diced 1/2 cup dry roasted peanuts, unsalted. Cook the steak about 3-4 minutes on each side. Remove from pan and allow to cool. To Prepare the Salad: Slice the cooked steak into thin strips. Place the prepared lettuce on the serving plate and arrange the mango, cucumber, green onion and strips of steak on top.

Toss mango, salad greens, bean sprouts, carrot, and snow peas together in a large bowl. Add peanuts, mint, cilantro, Thai basil, and green onion. Step 4 Transfer steak to grill, discarding marinade; cook, turning every 3 to 4 minutes, until beginning to firm and is hot and slightly pink in the center, about 10 minutes total. Asian Beef & Mango Salad with Cashews Savory flank steak marinated in a sweet and sour sauce tops fresh leaf lettuce, juicy mango and. Toss with oil in a large bowl.

Add mango, arugula, watercress, carrots, scallions, cabbage, tomatoes, and dressing and toss to coat. Season with salt if desired. Add steak, avocado, cilantro, basil, mint, coconut flakes, and ¼ cup peanuts. Gently toss just to combine. Divide salad.

Salad and Assembly. 2 ounces dried ramen or lo mein noodles. Kosher salt. ½ teaspoon toasted sesame oil.

1 large mango, peeled, cut into 1-inch pieces. ½ bunch arugula, stems removed, leaves. Grilled Asian Flank Steak and Mango Salad The Gingered Whisk chopped fresh cilantro, fresh ginger, crushed red pepper, lime juice and 12 more Thai Mango Salad Craving Tasty mangos, palm sugar, fish sauce, mint leaves, shallots, Cilantro leaves and 3 more. To assemble the salad, add the cubed mango, arugula, sliced cucumber, tomatoes, peeled carrot, fresh herbs and toasted almonds together in a large bowl.

Slice steak into ½ in slices across the grain and add to salad. Pour dressing over salad and toss everything together so vinaigrette is. 6 tablespoons extra-virgin olive oil. 2 tablespoons Asian chili paste, such as sambal oelek. 1 skirt steak (8 ounces) Coarse salt and freshly ground pepper.

6 ounces frisee, trimmed. 1 large.

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Combine with the olive oil, lemon juice, hot sauce, paprika, ground coriander, garlic, scallions, parsley, ginger, bay leaves, salt, and pepper in a blender and puree until smooth.

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Serve it with an avocado chimichurri and the creaminess from the avocado and kick from the vinegar will perfectly complement the steak!

“Absolutely Avocados: 80 Amazing Avocado Recipes for Every Meal of the Day” by Gaby Dalkin
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In another bowl, combine a chopped mango, half a diced red onion, a handful of chopped cilantro, the juice of half a lime, a tablespoon of olive oil, salt, and pepper.

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Meanwhile, place the remaining bell pepper and the pineapple, mango, balsamic vinegar and red pepper flakes in a bowl and stir to mix.

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3 Meanwhile, in a medium bowl gently stir together mango, avocado, sweet pepper, jicama, cilantro, lime peel, and 1/8 teaspoon salt.

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Combine the chopped mango and green chillies with powder coarsely 70 ml vinegar the salt evenly.

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This is made by mashing the avocado with some lemon juice, salt, and pepper

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Add the cooked onions and garlic, balsamic vinegar, and remaining ingredients to the food processor; process for 2 minutes or until completely smooth.

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Pour the dressing over the salad ingredients and toss with your hands, massaging the mango lightly to help coat it with dressing.

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In a medium bowl combine mango, papaya, pineapple, bell pepper, poblano pepper, red onion, cilantro, lime juice, oil, vinegar, jalapeño pepper, and kosher salt.

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Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • the way i fried mine yesterday. just flipped it with my hand (8′ i cut into smaller pieces though and used too much black pepper which i didn’t think i could do. i love some black pepper. was never a big fan of the thought of fish that was raw but this type looked sooo good. i have some more in the fridge so i’m going to experiment. the sauce is probably a big deal but i just wanted a few quick bites and see if my stomach could take it. honestly i’ve never tried sushi before and it seems a lot like sushi. so i’m still trying to get over the fear of it. the tuna didn’t seem to have much of a taste by its self and it didn’t make me sick so i’m going to concentrate on the sauce. maybe some spice. crushed pepper mixed with some garlic butter and soy sauce to dip it into

  • Amazing recipe Donal, simple and sounds incredibly delicious, I definitely will be making this, I just have to wait a couple of months for mangoes to be in season here. I’ll let you know how it turns out when I make it…

  • Looks so delicious! I’m hoping your sauces come to my supermarket soon we have the meal kits finally, which I’m hoping to try out soon!

  • The ingredients kind of remind you of Thailand, but the dish is surely not a traditional dish. We rarely use beef in our cooking and we don’t put ripe mangoes in salads.

  • I just bought a case of sushi grade tuna and have plans this Spring and summer making Tuna Tataki dishes and THIS RECIPE WILL BE thee first one I try. The only thing I’m concerned about is the possibility of the fish having those parasitic worms I keep hearing about. My question is,how hard are they to see?

  • He probably uses his hands as they would be much less likely to damage the delicate cooked tuna than picking up with metal tongues.

  • I think you are holding the knife wrongly with your left hand during chopping the chilli and garlic. Jamie is doing different. You should check out

  • there are multiple ways to resting meat… Depending on where you live, how you’ve been taught and what cultural background you come from.

  • you are resting the meat the wrong way. You should not close it with foil. Now you’ve steamed it and lost a lot of juice from the meat. I could see that on the plate after you took the foil off.

  • Interesting choice of ingredients; the salad seems like a mish mash of central Thai flavors (think pad thai) foreigners and many Thais have come to love. The dish he’s made, though, is an adaptation of a northeastern dish. For the sake of authenticity (if you wanted it), omit the garlic, bean sprouts, and substitute shallots for your green onions. The mint and coriander should be there, although the sawtoothed variation is the more appropriate of the two types of coriander. Another trick: toast some raw rice kernels (use long grain, and not a brown rice variation) until they’re golden, and grind finely in a coffee grinder/mortar and pestle before adding a tablespoon to the dressing. Delish.

  • What a gorgeous recipe! Another triumph from Marion, and the incredibly high production values in these videos get us all salivating ��

  • $50 Baht is under $2 in us dollars that salad would cost $7 US dollars in a Thai restaurant in the US and would not be half as tasty I miss Thai food!

  • Hello Mai! Mango is my favourite fruit, and I now have a good mandolin slicer. It looks so tasty…. and healthy! This will be make a nice addition to my healthy recipes file. �� have a wonderful rest of the week! Julia.

  • May I ask? Is there a reason not to also use the zest when using lime juice? It always seems to me we are ignoring and dumping significant flavour enhancement by not also zesting the fruit.

  • We can only do excellence dishes with quality food. I never had the chance to work in a restaurant where the owner invest in quality

  • Sweet vids by the food tube team. I was wondering if I could get some insights of what type of outdoor stove Donal is using in this video? I don’t know where to start my search and what brands to look for, since all I’ve found are for camping. Hope to get a reply soon, cheers!

  • Looks simply delicious! I have green mangos in my garden at the moment. I love all those beautiful Vietnamese flavours in the dressing. Perfect dish to make at the moment for us as it has been too hot to cook in Queensland. Fresh & healthy.Thank you Mai:-)

  • Hello Marion! Thank you for this video. Looks delicious one of my husband’s fave. Can’t wait to try you r recipe. However, can you tell me what brand of fish sauce you use? Thank you.

  • Hi, I m Thai from BBK Thailand.I love your Salad i think it’s new version for Thai spicy salad and it ‘s look yummy.Next time i cook spicy salad i ll try ripe mango,it’s very interesting. Well done!!!

  • I do the same thing. Well slightly different. I spray them with heaps of oil and put the skewers in the air fryer for like 4-6 mins. They came out great except pieces with no skin on can be a little dry. But with skin is perfect.

  • Does it taste good without the cilantro/coriander? I’m not a huge fan of it (it actually makes me physically sick when I’m near it lol…)

  • Arrigatto gozaimasu u save my night how to cook a squid in Japanese recipe
    Thank you
    Especially how I’ve learn how to make a teriyaki sauce

  • Where did you get those bowls where you were soaking the skewers?! I see you use them all the time especially for bread coating and egg wash ☺️

  • Great looking chicken. Being as I’m not a mango fan I would pair this with your coleslaw recipe. Oh and I made 4 ingredient sticky ribs last night. Turned out awesome!

  • Whatever kind of mango that is, it must be pretty different from the sorts I’ve had. The underripe ones I’ve been exposed to tend to have a potent pine/cedar/fir sap flavor. Is… that just some specific cultivar?

  • For everyone who reads this comment, I am very happy to announce that I was able to find three of Marion’s wonderful sauces at my local Walmart on Texas.

  • (You can eat with a cup of rice, that thing can cool down the spicy taste. The taste should be balance perfectly or it will be……….something that can ruin your sense of taste) by people who live in thailand

  • I would like to know the ingredients please like the name of the “sprouts” and what was the clear liquid you add to the vegetables.

  • My mom usually makes green mango salad, and it taste really great to any dishes! Seeing your green mango recipe makes me want to try it by myself. I hope my parents love it!
    Thank you so much ma’am for your recipe! ����

    Sorry for bad english

  • I remember the first time I watched my coworkers make som tam. I was so horrified. I thought for sure someone was going to lose a finger

  • I will make this without the shrimp and put chicken or turkey that I have left over because it looks good to eat. I hope you had a wonderful Thanksgiving.

  • Marion always be giving you food ideas for the weekend. I wasn’t thinking of cooking anything but this looks too delicious to pass up.

  • The base of coriander roots, where the stems connect to the root, come packed with dirt (at least in North America). I would never be able to throw them in whole like that. I normally tear it apart so I can clean between them.

  • Hello steamp players here, check out “Dreadful Whispers” by Blackthornprod on steam. Add it on your wishlist too (just want to promote one of my fave youtubers)

  • no, resting meat properly has nothing to do with my parents. To rest meat is to expose it to colder temperature around the meat to keep the juice inside. By closing the meat with foil you make the air temperature around the meat as hot as the meat is, so it continues to cook and lose water. This has nothing to do with culture, you either do it right or wrong.

  • This guy is such an amazing chef and is a source of my food inspo. Learning a lot of techniques just by watching the vids, thanks so much for sharing!!!!

  • so artistically! ( I don’t know how to write it well)
    cooking as an art! sorry for my english I’m from Russia.
    Jamie says “Go, my son!”

  • Marion I love your cooking but I have watched a few more videos of the Thai mango salad made by ‘ Asia at home’ but that’s different and I guess that’s better pls tell me if I am wrong she don’t add coconut that’s something new�� add peanuts, beans and even the dressing is better I do follow ur recipes����ravia from Sri lanka

  • That’s sushi grade tuna I assume right?? And the reason why u seared it is cuz it simply gives it a different taste and texture??

  • Oba (beef steak plant) and basil taste much alike. Your better off growing it. seeds are pretty easy to come by and like most mint families it will grow like crazy.