🥗 Spring Salad with Grilled Beef Fillet, Mango, and Spring Onions

Name: Spring Salad with Grilled Beef Fillet, Mango, and Spring Onions
Total time: 30 min
Yield: 4 servings
Ingredients: 500 g beef fillet; 1 tbsp brown sugar; 0.5 tsp 5-spice mix; salt; pepper (from the mill); 2 tbsp sesame oil; soy oil (for frying); 3 spring onions; 1 ripe mango; 2 handfuls arugula; 4 sprigs fresh coriander; 2 tbsp lime juice; 2 tbsp soy oil

485 kcal · 30 min · 4 servings

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Ingredients

500 g beef fillet
1 tbsp brown sugar
0.5 tsp 5-spice mix
salt
pepper (from the mill)
2 tbsp sesame oil
soy oil (for frying)
3 spring onions
1 ripe mango
2 handfuls arugula
4 sprigs fresh coriander
2 tbsp lime juice
2 tbsp soy oil

Instructions

1. Rinse the meat under cold water and pat it completely dry with a kitchen towel.
2. Mix sugar, five-spice powder, salt, pepper, and oil in a small bowl to create a marinade.
3. Brush the meat evenly with the marinade.
4. Heat a grill pan with soybean oil and cook the meat in it for about 6 to 7 minutes over medium-high heat, turning it frequently.
5. Remove the meat from the pan, wrap it in aluminum foil, and let it rest briefly.
6. Wash the spring onions, trim the ends, and slice them into thin, diagonal rings.
7. Peel the mango, cut the flesh away from the pit, and dice it into small, bite-sized cubes.
8. Wash the arugula, spin it dry, and roughly chop the leaves.
9. Wash the cilantro, shake it dry, and pick the leaves off the stems.
10. Whisk lime juice, oil, salt, and pepper in a bowl to prepare the dressing.
11. Toss the arugula, spring onions, and cilantro together with the dressing.
12. Divide the salad mixture onto plates or bowls.
13. Slice the rested meat thinly and arrange it on the salad along with the mango pieces.
14. Serve the salad immediately.

Nutrition per serving

kcal: 485
Protein: 39 g · Fett/Fat: 28 g · Carbs: 15 g