Stir-Fried Beef With Mango Salad |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Very good and very beautiful! Healthy too. Adapted from Women's Day Eating Light. Ingredients:
2 teaspoons paprika |
1/2 teaspoon cayenne (to taste) |
1 1/2 tablespoons honey |
1 -2 tablespoon fresh ginger, peeled and grated (1 inch piece) |
4 tablespoons rice vinegar |
1 limes, juice of or 1 lemon, juice of |
1 cup water |
1 ripe mango, peeled and cut into strips |
2 ripe plums, sliced |
2 cups red cabbage, shredded (supposed to be 1/4 of a medium head) |
2 ounces watercress leaves |
1/2 cucumber, cut into matchsticks |
1/2 red bell pepper, seeded and julienned |
4 green onions, sliced diagonally |
1 ounce fresh mint, minced |
1 ounce fresh cilantro, minced |
2 tablespoons roasted unsalted peanuts, coarsely chopped |
14 ounces lean sirloin steaks, trimmed and cut into thin strips |
3 garlic cloves |
1 teaspoon sugar |
2 teaspoons soy sauce |
1 1/2 tablespoons oil |
Directions:
1. Dressing:.
2. Combine the first 5 dressing ingredients in a small saucepan over medium heat. Slowly add water, stirring, and bring to a boil. Reduce heat and simmer for 5 minutes. Remove from heat and stir in juice; set aside.
3. Salad:.
4. Combine all salad ingredients (except peanuts), in a large shallow serving dish and gently toss together until evenly mixed; set aside.
5. Steak:.
6. Toss the steak with garlic, sugar, and soy sauce.
7. Heat oil in a nonstick skillet or wok.
8. Add beef and stir-fry for about 3-5 minutes, until the strips are evenly browned and cooked to taste.
9. Spoon stir-fried beef over the top of salad. Drizzle dressing over and sprinkle with peanuts.
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