Thai-Style Stir-Fried Beef with Mango

This recipe’s dressing is completely oil-free, so although both the beef and nuts contain fat and the beef is stir-fried in a little oil, the dish is still light on the fat front. Also, no extra salt is needed because of the spicy dressing and saltiness of soy sauce.

Thai-Style Stir-Fried Beef with MangoFrom Eat Yourself Healthy
This colorful dish is bursting with fresh flavors and deliciously contrasting textures.

This recipe’s dressing is completely oil-free, so although both the beef and nuts contain fat and the beef is stir-fried in a little oil, the dish is still light on the fat front. Also, no extra salt is needed because of the spicy dressing and saltiness of soy sauce.

[quicklook-recipe prep_time=”30 min” cook_time=”10 min” serves=”4″ details=”” ]

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

  • 14 oz lean steak, such as sirloin
  • 3 garlic cloves, finely chopped
  • 1 tsp caster sugar
  • 2 tsp soy sauce
  • 1½ tbsp sunflower oil
  • Ginger and honey dressing

[/ingredients-left]
[ingredients-right]

  • 2 tsp paprika
  • 2 tsp mild Mexican-style chilli powder
  • 1½ tbsp clear honey
  • 1 in. piece fresh root ginger, grated
  • 4 tbsp rice vinegar or cider vinegar
  • juice of 1 lime or lemon

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

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

  • 1 ripe but firm mango, peeled and cut into strips
  • 2 ripe but firm plums, sliced
  • ¼ medium-sized red cabbage, shredded
  • 2 oz watercress leaves
  • ½ cucumber, cut into matchsticks

[/ingredients-left]
[ingredients-right]

  • ½ red pepper, cut into thin strips
  • 3–4 spring onions, cut into diagonal pieces
  • 1½ oz mixed fresh mint and coriander
  • 2 tbsp coarsely chopped roasted unsalted peanuts

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

[step-list-wrapper title=”How to make it” time=”40 minutes”]

[step-item number=”1″ image_url=”” title=”” ]To make the dressing, put the paprika, chilli powder, honey, ginger and vinegar in a saucepan and slowly add 8 1/2 fl oz of water, stirring. Bring to the boil, then reduce the heat and simmer for 5 minutes. Remove from the heat and stir in the lime or lemon juice. Set aside.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]Combine all the salad ingredients, except the peanuts, in a large shallow serving dish and toss gently together until evenly mixed. Set aside.[/step-item]

[step-item number=”3″ image_url=”” title=”” ] Cut the steak into thin strips for stir-frying. Put the steak in a bowl with the garlic, sugar and soy sauce and mix together so the strips of steak are seasoned. Heat a wok or non-stick pan on a high heat, then add the oil. Add the beef and stir-fry until the strips are evenly browned and cooked to taste.[/step-item]

[step-item number=”4″ image_url=”” title=”” ]Spoon the stir-fried beef over the top of the salad. Drizzle the dressing over the top and sprinkle with the peanuts. Serve immediately.[/step-item]

[/step-list-wrapper]

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Originally Published in Reader's Digest