Asian Beef Mango Salad

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

Instructions

  1. Heat a large skillet over medium-high heat
  2. Add beef and cook, breaking up with a spoon, until browned, about 5 to 7 minutes.
  3. Stir in the hoisin, 1 tbsp soy sauce, and chili sauce
  4. 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.
  5. Divide the lettuce, mango, cooked beef, cilantro and peanuts among the bowls.
  6. Drizzle with the dressing.

Makes 2 servings.

asianbeefmango

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