plus 1 teaspoon low-sodium soy sauce
Sriracha hot chili sauce
kosher salt and black pepper
head Boston lettuce, torn
Kirby cucumbers, cut into thin strips
mango, cut into thin strips
fresh cilantro sprigs
roasted peanuts, chopped
- Heat a large skillet over medium-high heat. Add the beef and cook, breaking it up with a spoon, until browned, 5 to 7 minutes.
- Stir in the hoisin, 2 tablespoons of the soy sauce, and the Sriracha.
- In a small bowl, combine the vinegar, oil, the remaining teaspoon of soy sauce, and ¼ teaspoon each salt and pepper.
- Divide the lettuce, cucumbers, mango, cooked beef, cilantro, and peanuts among bowls. Drizzle with the dressing.