Photo: National Mango Board

From: Chef Ben Randolph, The Broadway Hotel, Columbia, MO. Yield: 4 servings.

Dressing:
2 Tbsp. sugar
2 Tbsp. hot water
½ Tbsp. sriracha sauce
2 Tbsp. fish sauce
2 Tbsp. lime juice

Beef:
½  cup vegetable oil
2 stalks lemongrass, trimmed,
tender inner parts only, minced
1 Tbsp. fish sauce
1 Tbsp. soy sauce
1 Tbsp. sugar
1½ lb. beef top loin steak

Salad:
2 green (firm ripe) mangos, peeled, pitted and thinly sliced
½ small red onion, thinly sliced
12 sprigs cilantro, chopped
¼ cup Asian basil leaves, torn into thirds
3 Tbsp. unsalted roasted peanuts, crushed

For dressing: Completely dissolve sugar in water; stir in fish sauce, lime juice and sriracha.

For beef: Combine oil, lemongrass, fish sauce, soy sauce and sugar. Stir until sugar dissolves. Add beef and coat thoroughly with marinade. Marinate at room temperature for 20 minutes. Grill beef over medium-hot heat until desired doneness is achieved. Allow to rest before slicing against the grain into thin strips.

To assemble and serve: Transfer grilled meat to a large bowl. Add mango, red onion and dressing. Toss gently. Add cilantro and basil. Toss gently again before plating. Garnish with peanuts.