Thai Stir-Fried Steak With Mango

Ingredients

• 1/4 cup rice vinegar or cider vinegar
• 2 tablespoons honey
• 2 tablespoons mild chili powder
• 2 tablespoons paprika

• 1 tablespoon grated fresh ginger
• 3/4 cup water
• 3 tablespoons fresh lime or lemon juice

Salad Ingredients

• 2 large ripe mangoes
• 4 ripe plums (about 1 pound)
• 3 cups watercress leaves
• 1 1/2 cups shredded red cabbage
• 1 cup cucumber, cut into matchsticks
• 1 red pepper, cut into strips

• 4 green onions, sliced
• 1/2 cup chopped fresh cilantro
• 1/2 cup chopped fresh mint
• 2 tablespoons coarsely chopped roasted unsalted peanuts

Stir-Fried Beef Steak

• 1 pound lean sirloin steak
• 2 teaspoons reduced-sodium soy sauce
• 3 large garlic cloves, minced

• 1 teaspoon sugar
• 1 tablespoon canola oil

How to make it  55 minutes



• 1

  Make the dressing first. In a small saucepan whisk together the vinegar, honey, chili powder, paprika, and ginger. Slowly whisk in the water and bring to a boil over high heat. Reduce the heat to medium and simmer uncovered for 5 minutes. Remove from the heat and whisk in the lime or lemon juice. Set aside.
• 2

  Peel the mangoes (but not the plums), cut the fruits in half, remove the pits, and cut into 1/2-inch thick slices. Place in a large, shallow bowl (you should have about 5 cups). Add the watercress, cabbage, cucumber, red pepper, green onions, cilantro, and mint. Toss gently to mix. Set aside.
• 3

  Diagonally cut the steak into 1/4-inch thick strips. In a large bowl coat the steak with 3 tablespoons of the dressing, the soy sauce, garlic, and sugar. Heat a wok or nonstick skillet over high heat, add the oil, and then the steak. Stir-fry until the steak strips are cooked to taste.
• 4

  Spoon the steak over the salad. Drizzle with the rest of the dressing and sprinkle with the peanuts.