A salad whose wild freshness is perfect for hot days!
Cooking time: 45 minutes
| Ingredients (2 servings) | ||
|---|---|---|
| 1 | Garlic clove, crushed | |
| 2 | tablespoon(s) | Soy sauce |
| Juice of ½ lime | ||
| 200 | g | Fillet of beef |
| Coconut oil for frying | ||
| 100 | g | Rice noodles (vermicelli) |
| 1 | Red bell pepper, deseeded and cut into strips | |
| 1 | Green bell pepper, deseeded and cut into strips | |
| 1 | Red onion, thinly sliced | |
| 1 | Large carrot, cut into thin strips | |
| 100 | g | Bean sprouts |
| 100 | g | Sugar snap peas, cut lengthwise |
| 1 | Mango, peeled and cut into thin strips | |
| 1 | red chili pepper, deseeded and chopped (optional) | |
| 1 | bunch | Coriander, fresh, to serve |
| Ingredients (2 servings) | ||
|---|---|---|
| 1 | tablespoon(s) | Mango chutney |
| 1 | tablespoon(s) | Soy sauce |
| 2 | tablespoon(s) | Olive oil |
| 1 | Garlic clove, crushed | |
| Juice of 1 lime | ||
| 1 | Lime | |
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