Shaking beef salad with baby spinach and mango

Instructions

• In a large bowl, stir sherry with soy and garlic. Thinly slice steak across the grain. Add to sauce and turn to coat. Leave at room temperature, 20 minutes, stirring occasionally, or cover and refrigerate up to 2 hours.

• Meanwhile, in a small bowl, stir lime juice with fish sauce, sugar and chili-garlic sauce. Set aside. Peel mango. Thickly slice fruit from stone, then slice into long, thin bite-size pieces. Cut unpeeled cucumber in half lengthwise. Scrape out and discard seeds. Slice. Tear any large basil or mint leaves in half. In a large salad bowl, stir spinach with mango, cucumber and basil. Toss salad to evenly mix.

• Drain meat and save marinade. Lightly coat a large frying pan or wok with oil and set over high heat. When hot, add a third or half of the meat. Don't crowd pan. Stir-fry until meat loses its pink colour and edges begin to brown, 2 to 4 minutes. It's OK if brown bits stick to pan bottom. Remove to a plate. Repeat with remaining beef in 1 or 2 more batches. Pour saved meat marinade into pan. Scrape up and stir in any brown bits from pan bottom. Boil 1 minute. Return meat and any juices to pan. Stir to coat. Remove from heat.

• Add lime mixture to spinach and toss. Arrange on a large platter. Spoon beef and any juices on plate overtop. Serve immediately.