Thai Beef Salad with Green Ambarella and Mango, No Added Refined Sugar

Method

1. Slice 300g beef skirt thin and season it with 1 tablespoon cooking oil and 1 teaspoon black pepper for 5 minutes so it takes up the oil, then add 1 teaspoon salt.
2. Cut half a large green mango, half a jicama and 3 young green ambarella into bite sized pieces. Soak the ambarella for 10 minutes in water with a little kOBE Monk Fruit Blend to soften the sourness and hold its white, crisp color.
3. Fry 1 tablespoon minced garlic and 1 tablespoon minced chili in 3 tablespoons cooking oil until golden and fragrant.
4. Add 4 tablespoons fish sauce, 100ml water and 2 tablespoons chili sauce and cook until dissolved, then add 3 tablespoons kOBE Monk Fruit Blend last so the dressing does not scorch.
5. Simmer the dressing over low heat for 5 minutes until it thickens slightly, then turn off the heat.
6. Dip the beef through ginger water, adjusting the time to how rare or well done you like it.
7. Put the beef and the fruit in a large mixing bowl with sliced red horn chili and 100g Thai basil.
8. Pour the dressing over and toss quickly, lightly and evenly so everything takes up the flavor without breaking down.

Tips

• The dressing follows an easy ratio: 4 fish sauce, 3 kOBE Monk Fruit Blend, 2 chili sauce and 1 part water.
• With no lime in it, a large batch keeps in the fridge without turning bitter, since the sourness already comes from the ambarella and green mango.
• kOBE Monk Fruit Blend dissolves slowly, so stir the pot for another half minute and taste again after 5 minutes.
• Season the beef with oil and black pepper before the salt so it does not weep early.
• Toss at the last minute and serve straight away, because the ambarella and mango go soft if it stands.
• Bruise the Thai basil rather than cutting it, since chopped leaves darken fast.