I literally JUST finished eating this salad (last night) and it was such a delight! I also just finished eating this salad, started my post about its deliciousness, and was on the phone with my sister who proceeded to inform me that she has already made and eaten this salad FOUR times. That’s right. 4 Xs. It’s that good.
I, too, will follow suite and be repeating this recipe many, many, many more times this summer! What is the pop? The pizzaz? The secret YUM? For me it’s the lime, mango, cilantro/basil combo that I find almost irresistible. Such spark! Such snap! Try it for yourself, from The Scramble*.
Wonderful Wednesday, to you all!
Ingredients for main dish
2 limes, juice only, 1/4 cup
2 Tbsp. brown sugar
4 Tbsp. reduced-sodium soy sauce
2 Tbsp. peanut or vegetable oil
1 lb. top sirloin steak,or use boneless, skinless chicken breasts or meatless chicken or steak strips
2 scallions, thinly sliced
2 cups shredded or matchstick cut carrots
1/2 cup fresh cilantro or basil, chopped
1 mango, peeled and diced
8 oz. mixed greens
First mix the lime juice, soy sauce, oil, and brown sugar in a small bowl. (1/2 of the marinade will be used for the steak, the other half will be reserved for dressing the salad!)
Place the steak in a shallow container. Pour half of the marinade over the steak. Turning the steak to coat. Set aside to marinate. (Alternatively you can marinate the steak up to 24 hours in advance.)
Chop the scallions, mango, cilantro, and combine with the carrots and greens in a serving bowl.
Meanwhile, heat a large skillet and add the steak. Cook the steak 3-4 minutes each side, or to your desired doneness. Discard the excess marinade.
Transfer the steak to a cutting board. Allow it to cool slightly. Slice it into 1/2 inch wide strips, lengthwise.
Serve the greens topped with the steak. Don’t forget your reserved dressing! (Or an extra squeeze of lime if you really want to go overboard! 🙂
Slice, Serve, EAT!
*The Scramble is a meal planning service to which you can subscribe here. For a fantastic price you will receive 5 weekly meals which means 5 recipes (main course plus a side dish), complete grocery list, the ability to tweak the number of people you are making for, and full nutrition facts. PLUS tips as to how best to PREP your meal beforehand, add a punch of FLAVOR, and how to SLOW COOK almost every recipe if you’re especially slammed that night. This wonderful service really does live up to it’s name. You can come home at 6 p.m. and be sitting down to a DELICIOUS, HEALTHY, HOME COOKED meal by 6:30 p.m. most nights.
2 thoughts on “Mango and Thai Beef Salad”
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Yes. I heard through the grapevine you and yours have eaten this many times as of late. So delicious!