DistributorsMain dishes · CRESPO KITCHEN
Vietnamese Green Mango and Beef Bowl
Green mango ribbons with beef, herbs and a lime dressing.
Fresh mango
© 2026 National Mango BoardIngredients
- 4 ea Unripe (green) mango,* spiralized
- 2 tbsp Thai basil, chiffonade
- 1 cup Green beans, thinly sliced on bias
- ¼ cup Roasted peanuts, chopped
- 1 ea Red bell pepper, julienned
- 6 cups (1 head) Romaine lettuce, chopped
- 2 tbsp Cilantro, chopped
- 1 tsp Lemongrass, minced
- 1 lb New York strip steak
- 1 tbsp Sugar
- 1 tbsp Soy sauce
- 1 tbsp Shallot, minced
- ½ cup Shallots, thinly sliced
- 1 cup Vegetable oil
- 1 ea Garlic clove, minced
- ¼ cup Lime juice
- 1 ea Thai bird chiles, minced
- ¼ cup Water
- ¼ cup Brown sugar
- ½ cup Shallot frying oil, cool
- ¼ cup Fish sauce
Method
- Combine lemongrass, the tablespoon of shallot, soy sauce and white sugar. Marinate the beef in this mixture for 30 minutes in the refrigerator.
- Spread sliced shallots on paper towels for 30 minutes. Fry in batches in the oil at 275°F until golden; drain and allow the oil to cool.
- Mash garlic and chile with brown sugar. Stir in lime, water, fish sauce and ½ cup of the cooled shallot oil.
- Drain the beef and grill to a 145°F center. Rest at least 3 minutes, then slice thinly.
- Dress mango, green beans, bell pepper, cilantro and basil with the vinaigrette. Serve over romaine with beef, fried shallots and peanuts.