Asian Beef and Mango Salad

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Photo by Christopher Baker
Asian Beef and Mango Salad 3.2 176 5 1
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  • Serves 4
  • Hands-On Time
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 347 calories
    • Fat 18 g
    • Sat Fat 5 g
    • Cholesterol 69 mg
    • Sodium 580 mg
    • Protein 27 g
    • Carbohydrate 21 g
    • Sugar 13 g
    • Fiber 3 g
    • Iron 4 mg
    • Calcium 66 mg

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.

Ingredients

  1. Check 1 pound ground beef
  2. Check 2 tablespoons hoisin sauce
  3. Check 2 tablespoons plus 1 teaspoon low-sodium soy sauce
  4. Check 1 teaspoon Sriracha hot chili sauce
  5. Check 2 tablespoons rice vinegar
  6. Check 1 tablespoon canola oil
  7. Check kosher salt and black pepper
  8. Check 1 head Boston lettuce, torn
  9. Check 2 Kirby cucumbers, cut into thin strips
  10. Check 1 mango, cut into thin strips
  11. Check 1/2 cup fresh cilantro sprigs
  12. Check 1/4 cup roasted peanuts, chopped

Directions

  1. 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.
  2. Stir in the hoisin, 2 tablespoons of the soy sauce, and the Sriracha.
  3. In a small bowl, combine the vinegar, oil, the remaining teaspoon of soy sauce, and ¼ teaspoon each salt and pepper.
  4. Divide the lettuce, cucumbers, mango, cooked beef, cilantro, and peanuts among bowls. Drizzle with the dressing.