This delicious beef salad is healthy and quick to prepare - perfect for a midweek supper.
For the sweet and tangy dressing, mix together the light soy sauce, lemon juice, orange juice, groundnut oil, caster sugar and honey in a small bowl. Whisk well to combine, then add the cucumber and chilli. Stir and set aside.
For the beef, heat a wok until smoking and add the groundnut oil, then add the beef and stir fry for a few seconds. Add the rice wine or sherry and cook for one minute.
Add the crushed dried chilli flakes, light soy sauce and pinch of ground white pepper. Cook for 1-2 minutes, or until the beef is cooked to your liking.
To serve, scatter the spinach and sliced pak choi over a serving plate and spoon the chilli beef into the middle. Drizzle over the sweet and tangy dressing, sprinkle over the finely diced mangoes and serve immediately.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
Ching-He Huang travels to the far north of Scotland in search of the finest seafood.
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.