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Mangetout and beef salad with Thai dressing

Salt, sweet and fresh: so many tastes in one (side)dish!


Clean and wash the mangetouts/sugar snaps. Slice the beef into strips of about 4cm. Take the outer peel from the lemongrass and slice into small rings. Squeeze the lime to juice.

Boil water in a saucepan and add the mangetouts/sugar snaps. Boil for 2 minutes and drain. Make a dressing by mixing 1 table spoon of lime juice, the fish sauce, the honey and 1 table spoon of oil. Take the coriander leaves from the stems and finely chop.  Heat the remaining oil in a wok. Stir fry the beef strips until golden brown. Add salt and 1 tea spoon of lemon grass and stir fry for about 1 minute. Add the mangetouts/sugar snaps and heat while stirring Put everything in a bowl and sprinkle with the dressing and coriander leaves. Serve with jasmine rice or flat bread. 

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Serves 2
25 minutes


  • 200 g mangetout or sugar snaps
  • 150 g beef
  • 1 stem lemongrass
  • ½ lime
  • 1 table spoon fish sauce
  • ½ table spoon liquid honey
  • 2 table spoon oil
  • 10g fresh coriander koriander
  • ½ tea spoon salt
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