Chili mango-beef salad

2013-08-28T00:00:00Z Chili mango-beef salad Arizona Daily Star
August 28, 2013 12:00 am

Chile-Mango-Beef Salad

Serves: 2

  • Two 6-ounce bison or other steaks, cooked as desired and cooled
  • 1 large mango, peeled, pitted and diced
  • 1 medium cucumber, chopped
  • 2 red or Easter egg radishes, finely minced
  • 1/2 small red onion, finely minced
  • 1 tablespoon rice vinegar
  • 2 teaspoons garlic-chile paste (or substitute a dash or so of bottled hot sauce)
  • 1 teaspoon toasted sesame oil
  • Kosher salt and ground black pepper

Slice the steaks crosswise against the grain into strips as thin as possible. Roughly chop the strips into bite-size pieces.

In a large bowl, combine the steak, mango, cucumber, radishes and onion. Toss well.

In a medium bowl, whisk together the vinegar, garlic-chile paste and sesame oil. Drizzle the dressing over the salad, then toss well. Season with salt and pepper.

Per serving: 310 calories; 50 calories from fat (16 percent of total calories); 6 g fat (1.5 g saturated; 0 g trans fats); 105 mg cholesterol; 25 g carbohydrate; 3 g fiber; 19 g sugar; 39 g protein; 590 mg sodium.

Copyright 2014 Arizona Daily Star. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.

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