I just love it when you see an item and it triggers an idea and the inspiration flows. I don’t usually have mango in the house, but I’d like to thank the folk at my http://www.mygreengrocer.co.nz/ for kindly popping that mango in a box of vegetables I ordered. That very mango became my inspiration for this recipe and the blade steak I had defrosting in the fridge at the time. So after a couple of moments scanning the pantry voila Beef Mango and brown rice salad was born 😉
This recipe lends itself to using a lovely piece of fillet steak if that happens to be in your fridge!? However, it’s not in my fridge!! Blade steak is so that’s what I will use.
I want to show you that you can make beautiful food on a budget. There are ways and means! Sure Blade steak is a tougher cut, which is why I have marinated it for at least 1 hour prior to cooking. Marinating is a great way to tenderize tougher cuts of meat but also giving an additional punch to the flavour. Make sure you cook the meat quickly and remove it from the heat as soon as it is done. Do not leave it to stew over heat on your stove top, otherwise you will end up with meat chewing gum!! If your treat your cuts of meat the way they deserve they will reward you with a delicious meal.
This is a fantastic dish for filling hungry bellies! You have a good protein hit combined with carbohydrates in their unrefined state! I love adding the texture of toasted coconut for that X factor! Now go ahead and give this a go!
READY IN: 35 minutes (excluding 1-hour marinating time)
- 1 Cup Brown Rice
- 4 Blade steaks
- 2 TBSP tamari
- 1 Tsp Runny honey
- 1 TBSP Sesame Oil
- 1 Mango sliced and cubed or tinned mango
- 1 Lime juice and zest
- 1 Red chilli diced
- 1 Medium carrot thinly sliced
- 1/2 Cup desiccated coconut – Toasted
- Fresh Coriander (optional)
To prepare steak, trim any fat and cut into thin bite-size pieces. In a bowl, add marinade ingredients and then add beef. Cover and marinade for at least an hour before using.
On a medium heat, sear your steak pieces to colour, add your carrot and lime zest and cook for a further minute. Add the remaining 1/4 cup of mango. Then set aside in pan
To cook brown rice, I use the rapid cook method – 2 cups of water to one cup of rice and gently simmer for 25 minutes. You may find to need to add a bit more water during this process, so make sure you have a boiled kettle full of water just in case.
Check your water level, if the element is too hot you could burn the bottom of your pot!!
Add 3/4 of the mango to a jug. Add the lime juice and chilli. Mix using a handheld Blitzer.
Once rice is cooked, drain well. Then add to the beef mix in the pan and add mango chilli puree, stir through to coat.
To serve sprinkle with toasted coconut and fresh coriander.