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Home   Recipes   Thai-Style Wagyu Beef & Green Mango Salad

May 19, 2026

Balance is key here: salty, sour, sweet, and spicy, anchored by the buttery richness of the beef. This will quickly become a weekly summer favourite!


  • - 8 oz Wagyu Striploin (A5 or high-marbling BMS)
    - 1 large green mango (unripe/tart, shredded)
    - 1 cup cherry tomatoes (halved)
    - The Dressing: 2 tbsp premium Fish Sauce (like Red Boat), 2 tbsp lime juice, 1 tbsp palm sugar (grated), 1 Bird’s Eye chili (minced).
    - Garnish: Fried shallots, fresh cilantro, and mint.

  • 1. The Beef: Season Wagyu only with sea salt. Sear in a screaming-hot cast iron pan for about 60–90 seconds per side (aim for medium-rare). Let it rest for 10 minutes, then slice against the grain into thin strips.
    2. The Base: In a large bowl, muddle the chili and palm sugar, then whisk in lime juice and fish sauce.
    3. Toss: Add the mango and tomatoes to the dressing, bruising them slightly with a spoon to help them absorb the liquid.
    4. Plate: Lay the mango mixture down, top with Wagyu slices, and shower with fried shallots and herbs.