Thai Steak with Mango and Pepper Salad Thai Steak with Mango and Pepper Salad

Food styling by Melanie Stuparyk | Prop styling by Aurelie Bryce  Image by: Jeff Coulson

We've added sriracha and fish sauce to this salad from our June 1999 issue for more authentic Thai flair. Use freshly squeezed lime juice for the best flavour.

  • Prep time 30 minutes
  • Total time 30 minutes
  • Portion size 4 servings


Mango and Pepper Salad:


Steak: Place steak in shallow dish. Whisk together fish sauce, lime juice, oil and ginger; pour over steak, turning to coat. Let stand for 10 minutes.

Reserving marinade, place steak on greased grill over medium-high heat; close lid and grill, turning and brushing with reserved marinade halfway through, until medium-rare, about 10 minutes. Remove to cutting board; cover loosely with foil and let rest for 5 minutes. Thinly slice steak across the grain.

Mango and Pepper Salad: While steak is marinating, in large bowl, whisk together oil, lime juice, fish sauce and chili sauce. Add mango, red pepper, onion, cilantro and peanuts; toss to combine.

To finish:
Cook noodles according to package instructions. Drain and top with salad and steak.

Nutritional facts per serving: about

  • Fibre 4 g
  • Sodium 901 mg
  • Sugars 11 g
  • Protein 27 g
  • Calories 565.0
  • Total fat 23 g
  • Potassium 550 mg
  • Cholesterol 52 mg
  • Saturated fat 4 g
  • Total carbohydrate 62 g


  • Iron 21.0
  • Folate 23.0
  • Calcium 3.0
  • Vitamin A 14.0
  • Vitamin C 97.0
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Lunch & Dinner

Thai Steak with Mango and Pepper Salad