Asian Beef Mango Salad

The first time we tried this recipe was way back in October 2010. It’s a tasty combination of ground beef, mango, and Asian seasonings. We loved it the first time we tried it, and have enjoyed it many times since then.

• The original recipe included Kirby cucumbers, but we use an English cucumber, or leave out the cucumber.
• Our fresh mango was too firm to use, so Keith substituted a jar of mango and peach slices.

The results were delicious, and there are never any leftovers, so I can’t tell you if they’d make a good lunch the next day.

There’s a picture of our first Asian Beef Mango Salad below the recipe. It was  a bit heavy on the mango, because we didn’t have a cucumber that day.

Asian Beef Mango Salad

Ingredients

Beef

• 1/2 lb ground beef
• 1 tbsp Hoisin sauce
• 1 tbsp low sodium soy sauce
• 1/2 tsp Sriracha hot chili sauce

Dressing

• 1 tbsp rice vinegar
• 1/2 tbsp canola oil
• 1/2 tsp low sodium soy sauce
• kosher salt and black pepper

Salad

• 1/2 head Boston lettuce, torn
• 1/2 mango, cut into thin strips
• 1/4 cup fresh cilantro sprigs
• 2 tbsp roasted peanuts, chopped

Instructions

1. Heat a large skillet over medium-high heat
2. Add beef and cook, breaking up with a spoon, until browned, about 5 to 7 minutes.
3. Stir in the Hoisin sauce, 1 tbsp soy sauce, and chili sauce, then remove from the heat
4. In a small bowl, combine the vinegar, oil, 1/2 tsp soy sauce, and 1/8 tsp each salt and pepper, to make a dressing.
5. Divide the lettuce, mango, cooked beef, cilantro and peanuts between 2 bowls.
6. Drizzle with the dressing.

Photo: Asian Beef Mango Salad

Here’s a photo of our colourful Asian Beef Mango Salad, the first time we tried it, back in October 2010.

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