This recipe came from the Real Simple daily newsletter, and it sounded tempting, so The Chef cooked it for us last week.
The original recipe (4 servings) included 2 Kirby cucumbers, cut into thin strips, but we left those out. Our fresh mango was too firm to use, so The Chef substituted a jar of mango and peach slices. The results were delicious, and there weren’t any leftovers, so I can’t tell you if they’d make a good lunch the next day.
There’s a picture of our dinner below the recipe, and it’s a bit heavy on the mango, to make up for the missing cucumbers.
Here’s our version of the recipe, adjusted for 2 servings.
Asian Beef Mango Salad
- 1/2 lb ground beef
- 1 tbsp hoisin sauce
- 1 tbsp plus 1/2 tsp low sodium soy sauce
- 1/2 tsp Sriracha hot chili sauce
- 1 tbsp rice vinegar
- 1/2 tbsp canola oil
- kosher salt and black pepper
- 1/2 head Boston lettuce, torn
- 1/2 mango, cut into thin strips
- 1/4 cup fresh cilantro sprigs
- 2 tbsp roasted peanuts, chopped
- Heat a large skillet over medium-high heat
- Add beef and cook, breaking up with a spoon, until browned, about 5 to 7 minutes.
- Stir in the hoisin, 1 tbsp soy sauce, and chili sauce
- In a small bowl, combine the vinegar, oil, 1/2 tsp soy sauce, and 1/8 tsp each salt and pepper, to make a dressing.
- Divide the lettuce, mango, cooked beef, cilantro and peanuts among the bowls.
- Drizzle with the dressing.
Makes 2 servings.