Asian Beef and Mango Salad

inally, a salad. I've been waiting for a big ol' plate of greens, and this installment of Real Simple's plan was a big hit with my belly. At first, I worried that the beef would be dull, since all the seasoning is added at the end of the cook time. BUT - not to worry; the beef and the dressing pack in plenty of flavor.



Asian Beef and Mango Salad

Serves 4

Hands-on Time: 20m

Total Time: 20m

Ingredients

* 1 pound ground beef
* 2 tablespoons hoisin sauce
* 2 tablespoons plus 1 teaspoon low-sodium soy sauce
* 1 teaspoon Sriracha hot chili sauce
* 2 tablespoons rice vinegar
* 1 tablespoon canola oil
* kosher salt and black pepper
* 1 head Boston lettuce, torn
* 2 Kirby cucumbers, cut into thin strips
* 1 mango, cut into thin strips
* 1/2 cup fresh cilantro sprigs
* 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.

Tip

Sriracha, with its distinctive rooster logo and green cap, can be found with other chili sauces in most supermarkets. You can also use Tabasco sauce.

Nutritional Information

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