Thai Stir-Fried Steak With Mango

[quicklook-recipe prep_time=”45 min” cook_time=”10 min” serves=”4″ details=”” ] [ingredients-list title=”Ingredients” serving_size=””] [ingredients-left] 1/4 cup rice vinegar or cider vinegar 2

[quicklook-recipe prep_time=”45 min” cook_time=”10 min” serves=”4″ details=”” ]

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

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

[/ingredients-left]
[ingredients-right]

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

[/ingredients-right]
[/ingredients-list]

[ingredients-list title=”Salad Ingredients” serving_size=””]
[ingredients-left]

  • 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

[/ingredients-left]
[ingredients-right]

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

[/ingredients-right]
[/ingredients-list]

[ingredients-list title=”Stir-Fried Beef Steak” serving_size=””]
[ingredients-left]

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

[/ingredients-left]
[ingredients-right]

  • 1 teaspoon sugar
  • 1 tablespoon canola oil

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=”55 minutes”]
[step-item number=”1″ image_url=”” title=”” ]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.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]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. [/step-item]

[step-item number=”3″ image_url=”” title=”” ]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. [/step-item]

[step-item number=”4″ image_url=”” title=”” ]Spoon the steak over the salad. Drizzle with the rest of the dressing and sprinkle with the peanuts. [/step-item]

[/step-list-wrapper]

[nutrition-info calories=”413″ calories_fat=”” fat=”13g” sat_fat=”3g” choles=”64mg” sodium=”215mg” carbs=”54g” sugars=”” protein=”28g” fiber=”8g”]

[/nutrition-info]

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Originally Published in Reader's Digest