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Kim and Lauren are the mother-daughter team behind Something New For Dinner. Kim develops the recipes, shoots the photography and writes the posts and weekly emails to our subscribers. Lauren is the Internet marketing guru who developed and maintains our website, leads our marketing efforts, manages our social media and keeps us on track in general.
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Beef, Noodle & Mango Salad
Loading...SKILL LEVEL :
Easy and quickCook Once, Eat Twice
This recipe is paired with my Ginger, Garlic & Bourbon Steak recipe. I make more steak than I need for a meal on the first night, and then I repurpose the leftovers on the second night to make this hearty salad. You could use any leftover steak for this recipe, but the flavors in my Ginger, Garlic & Bourbon steak work particularly well with this salad recipe.
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How To Cut a Mango
See my post on Mangos to learn more about this delicious fruit and to learn a couple tricks for cutting them.
Beef, Noodle & Mango Salad
Steak, mangos, rice noodles, cucumbers and lettuce are tossed with a soy and sesame dressing, making for a delicious, one-dish, weeknight meal.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 25 minutes
- Yield: 4 1x
- Cuisine: Asian fusion
Ingredients
- 4 ounces rice noodle, such as Pad Thai noodles
- 1 head of romaine lettuce or 6 Little Gem heads, rinsed and chilled
- 1/2 cucumber, sliced from stem to stern and then into half moons
- 3/4 pound thinly sliced steak, cooked medium rare
- 1 mango, peeled and thinly sliced
- 1” piece of ginger, peeled and finely minced
- 1/2 cup rice vinegar
- 2 T soy sauce
- 1/2 t brown sugar
- 1 T sesame seed oil
- 2 t sesame seeds
- Pinch of salt
- 1 green onion, finely sliced
Instructions
- Cook rice noodles to package instructions, rinse and drain. Note: cooking time will vary with thickness of noodles.
- Spread lettuce over a serving platter and top with rice noodles, cucumber, steak and mango.
- Make dressing by whisking the last 8 ingredients together in a small bowl. Drizzle the dressing over the salad and serve.
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