Asian Beef and Mango Salad
Recipe GLPR53be0e71008e32
A vibrant, fresh salad combining seasoned ground beef with crisp lettuce, cucumber, and mango strips, dressed in a tangy Asian-inspired vinaigrette and topped with peanuts and cilantro.
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Ingredients
1 pound Ground beef
2 tablespoons Hoisin sauce
2⅓ tablespoons Low-sodium soy sauce
1 teaspoon Sriracha hot chili sauce
2 tablespoons Rice vinegar
1 tablespoon Canola oil
to taste Kosher salt
to taste Black pepper
1 head Boston lettuce, torn into bite-sized pieces
2 Kirby cucumbers, cut into thin strips
1 Ripe mango, cut into thin strips
½ cup Fresh cilantro sprigs
¼ cup Roasted peanuts, chopped
Directions
In a small bowl, whisk together hoisin sauce, soy sauce, sriracha, and rice vinegar to create the dressing. Set aside.
Heat canola oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it apart with a spoon, until browned throughout and no longer pink, about 5–7 minutes. The internal temperature should reach 160°F. Season with kosher salt and black pepper to taste.
Pour the prepared dressing over the cooked beef in the skillet and stir to combine. Cook for 1 minute, then remove from heat and let cool slightly.
Arrange torn Boston lettuce across a large serving platter or divide among individual plates.
Distribute the warm seasoned beef evenly over the lettuce.
Arrange cucumber strips and mango strips artfully around and over the beef.
Top with fresh cilantro sprigs and chopped roasted peanuts. Serve immediately.
