Mango Thai Surf + Turf - Thai Beef and Crab-Shrimp Salad

I love to feed my guests until they are full to their heart's desire. I love the look of satisfaction on their faces when their senses are stimulated by colorfulness, smell and flavors of a delicious meal,and often joyfully sacrifice my own dinner plate to make sure I am sure whomever I'm serving is completely satisfied before I serve myself. HOWEVER, there are recipes where regardless of how generous my heart feels, my appetite demands I fix my plate at the same time, measuring out each bit, evenly. Plus, I may sneak a little for myself before bringing it out to the table. This is one of them. It's summer fresh and invigorating. The sweetness of the mango with the citrus and spicy fresh flavors will send you over seas. You have to try it. This serves 2-3 generously; 4 conservatively.

Thai Beef


  • 2- 6 oz. ribeye or sirloin steaks, sliced stir-fry style (across the grain)

  • 1 TBS extra virgin olive oil (Sub: coconut oil)

  • 2 shallots, finely sliced

  • 2 cloves garlic, sliced very thin

  • 2 TBS fresh mint, chopped finely

  • 2 TBS fresh cilantro, chopped finely (Sub: parsley)

  • 1/2 red bell pepper, finely sliced

  • 2 tsp + 1 tsp ground black pepper

Thai Beef Dressing

  • 2 limes, zested + juice from 1 lime

  • 1 TBS fish sauce

  • 2 TBS Honey or Agave

  • 2 tsp salt, more or less to taste

Thai Crab and Shrimp Salad


  • 2 cups crab meat, cooked and shell removed

  • 1 cup shrimp, steamed and cut into 1/2-inch chunks

  • 1 Shallot, finely sliced

  • 2 garlic cloves, minced

  • 1/2 red chili pepper, core and seeds removed, sliced thin (rinse to remove some of the heat)

  • 1 lime, zested and juiced

  • 1 cucumber, seeded and thinly sliced

  • 2 TBS fresh mint, chopped

  • 3 TBS rice vinegar (Sub: white wine vinegar)

  • 1 TBS sesame oil

  • 2 TBS extra virgin olive oil

  • 3 tsp fish sauce

  • 2 tsp honey + more to taste (Sub: Agave nectar)

  • Salt & freshly ground pepper, to taste

Platter Extras

  • 1/2 med-firm mango, peeled and sliced into wedges

  • Savoy Cabbage Leaves for serving (Sub: Boston or butter lettuce, or rice)

  • Jasmine rice (optional)

  • Green Onions, chopped


For the Beef

  1. Season steak with salt and pepper, then sear in a large, hot frying pan. Add garlic and shallots

  2. When the outside is completely browned and slightly caramelized, remove from the heat, set aside on a plate.

  3. Whisk the ingredients for the dressing together until well combined.

  4. Top with red pepper slices, cilantro and mint.

For the crab-shrimp salad

  1. Combine all the surf ingredients and season to taste with salt and pepper.

  2. To serve: on a rectangular plate, pile the beef at one end, cradled in cabbage leaves, with extra for serving. Add the surf at the other. Place sliced mango and lime wedges in the center and serve.

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