1 Blomma London: Low-carb Cooking Part 2

Low-carb Cooking Part 2

So did anyone try the delicious squash recipe? I hope so! I have already planned to have it again this week - totally obsessed.

Anyway, here is Part 2 of my low-carb cooking series. Today it is a Thai inspired salad which will honestly blow your mind (I never use that phrase so it really must be good). I recently discovered Donal Skehan who is a blogger and foodie who creates the most amazing recipes. It is from his blog where I found this recipe for a Thai Beef and Mango Salad.

Unlike the squash recipe, this is utter perfection so I haven't changed a thing about it. Therefore I have taken his exact instructions for you to follow below. You can also see the result of my attempt below but if you want to see how a pro does it you can view Donal's version here.

Please scroll down to see my Thai inspired cook and dinner-ware to help bring this wonderful dish to life!


2 x 200g (7oz) striploin steaks
1 tbsp sesame oil
1 tbsp soy sauce
2 garlic cloves, peeled and finely chopped
Sunflower oil, for cooking
150g (5oz) bean sprouts
5 spring onions, thinly sliced
1 ripe mango, peeled and sliced lengthways
2 baby gem lettuces, roughly torn A handful of chopped peanuts (about 40g/11/2oz) A handful of fresh mint, roughly chopped
a handful of fresh coriander, roughly chopped
1 tbsp soy sauce
Juice of 1 lime
2 tbsp fish sauce (nam pla)
1 tbsp caster sugar
1 garlic clove, peeled and finely minced
1 red chilli, deseeded and and finely chopped
In a bowl, toss the steaks in the sesame oil, soy sauce and finely chopped garlic.
Heat a drop of sunflower oil in a large frying pan over a high heat and just before it begins to smoke add the steaks and cook for 3–4 minutes on each side for medium rare or cook for an extra 2 minutes on each side for medium.
Remove the steaks from the pan, place on a plate and cover with foil.
While the steaks are resting, prepare the salad by whisking the soy sauce, lime juice, fish sauce, sugar, garlic and chilli together in a large bowl. Add the bean sprouts, spring onions, mango and the torn lettuce and toss to combine.
Slice the beef as thinly as possible and serve the salad with a sprinkle of chopped peanuts, mint and coriander on top.

I served the salad in my favourite bowls which are wide and feel distinctly Asian. Here are some other products I found on the highstreet...

Clockwise from top left...
  1. Kikkomen (strictly Japenese but soy is massive in Thai cooking and I just love how this bottle looks on the table or kitchen shelf!) - available from all good supermarkets
  2. Chopsticks - Orientique
  3. Art Deco Asian inspired napkins - Etsy
  4. Thai elephant teapot (kind of tacky but I totally love) - Amazon
  5. Asian inspired dinnerware - John Lewis

What do you think? Give the recipe a try and let me know x

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