Mango Salad with Rice Vermicelli and Beef

Ingredients

• 3 cloves garlic
• 2 red chili peppers
• 3 shallots
• 1 tsp Sesame oil
• 0.5 tsp Sea Salt
• 120 g sugar
• 10 ml white wine vinegar
• 1 tbsp Cornstarch
• 2 red onions
• 1 Mango
• 2 handfuls mizuna (for garnish)
• 150 g rice vermicelli
• Salt
• 400 g beef fillet
• 2 limes

Instructions

1. 1.

   Peel and finely dice the garlic. Wash, trim, and slice the chili peppers into thin rings. Peel the shallots and cut them into thin rings as well.

2. 2.

   Heat sesame oil in a pot and lightly brown the shallots. Add garlic and chili, cooking until translucent. Stir in sea salt, sugar, and 180 ml water; bring to a boil. Dissolve cornstarch in 1 tbsp water and use it to thicken the sauce. Remove from heat.

3. 3.

   Peel and halve the red onions, slicing them into thin strips. Peel the mango, remove the flesh from the pit, then cut into strips. Wash and dry the mizuna. Cook rice vermicelli according to package instructions in salted boiling water until al dente, drain and rinse under cold water; let it drain well.

4. 4.

   Slice beef fillet into finger-thick slices and sear briefly on both sides in a hot grill pan for a sharp crust. Cut into thin strips.

5. 5.

   Combine onions, rice vermicelli, and mizuna; squeeze lime halves over the mixture. Arrange as a bed on plates, top with mango and beef strips, drizzle sauce, and garnish with remaining lime wedges.