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Beef, Noodle & Mango Salad

4 votes, average: 4.25 out of 54 votes, average: 4.25 out of 54 votes, average: 4.25 out of 54 votes, average: 4.25 out of 54 votes, average: 4.25 out of 5

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SKILL LEVEL :
Easy and quick

Cook 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.

Beef, Noodle & Mango Salad | Something New For Dinner

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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

Prep

Cook

Total

Yield 4

Steak, mangos, rice noodles, cucumbers and lettuce are tossed with a soy and sesame dressing, making for a delicious, one-dish, weeknight meal.

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

  1. Cook rice noodles to package instructions, rinse and drain. Note: cooking time will vary with thickness of noodles.
  2. Spread lettuce over a serving platter and top with rice noodles, cucumber, steak and mango.
  3. Make dressing by whisking the last 8 ingredients together in a small bowl. Drizzle the dressing over the salad and serve.

Cuisine Asian fusion

 

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