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Thai Beef And Mango Salad

Thai Beef And Mango Salad
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: The Six O'Clock Scramble Meal Planner. Recipe Credit: . Photo Credit: Renee Comet.
Summary

This is a sweet and tangy meal to liven up your evening! If your kids don’t eat salad, serve them the steak, mango, and carrots separately. Serve with whole-wheat dinner rolls.

  • Prep time
    15 min
  • Cook time
    30 min
  • Servings
    4 Servings
  • Serving size
    2 1/2 cups
Main Dish Salads Veggie Rich Asian
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    2 1/2 cups
  • Amount per serving Calories 275

  • Total Fat 10g
    • Saturated Fat 2.6g
    • Trans Fat 0.1g
  • Cholesterol 40mg
  • Sodium 450mg
  • Total Carbohydrate 22g
    • Dietary Fiber 3g
    • Total Sugars 16g
  • Protein 25g
  • Potassium 700mg
  • Phosphorus 235mg
Main Dish Salads Veggie Rich Asian
Ingredients

Ingredients

  • lime (juice only (1/3–1/2 cup))
    2
  • brown sugar
    2 tbsp
  • soy sauce (reduced-sodium, (use wheat/gluten-free if needed))
    3 tbsp
  • vegetable or peanut oil
    2 tbsp
  • lean top sirloin steak ((or use boneless, skinless chicken breasts or meatless chicken or steak strips))
    1 lbs
  • green onion (scallion) (thinly sliced)
    2
  • shredded carrots (matchstick cut)
    2 cup
  • fresh cilantro or basil (chopped (optional))
    1/2 cup
  • mango (peeled and diced)
    1
  • small head Boston lettuce (torn into bite-sized pieces)
    1

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Directions

Directions

  1. DO AHEAD OR DELEGATE: Make the marinade and marinate the meat in the refrigerator, slice the scallions, shred the carrots, if necessary, peel and dice the mango, and tear the lettuce.

  2. In a medium bowl, whisk together the lime juice, sugar, soy sauce, and oil. Lay the steak in a flat dish with sides. Pour half the marinade over it and flip the meat to coat it thoroughly. Set it aside and reserve the remaining marinade to use as a dressing for the salad.

  3. In a salad bowl, combine the scallions, carrots, cilantro or basil (optional), mango, and lettuce.

  4. (Warm the rolls now, if you are serving them.) Heat a heavy skillet over medium-high heat. Remove the steak from the marinade, discard the marinade, and cook for about 5 minutes per side until it is just cooked to desired doneness. If the outside of the steak is cooking too quickly, reduce the heat and partially cover the pan. Transfer the steak to a cutting board, allow it to cool slightly, and slice it across the grain into 1/2- inch wide strips. Dress the salad with the reserved marinade (not the marinade you used for the steak) and serve the salad topped with slices of steak.

  5. FLAVOR BOOSTER Add 1/2 teaspoon Asian chili garlic sauce to the marinade and/or serve the salad with Thai sweet chili sauce. Sprinkle the salad with fresh lime juice and chopped peanuts.

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