It’s not hard to make your own Asian-inspired meal at home when you combine the simple ingredients called for in this Asian beef and mango salad by Clean Eating. Lean flank steak is marinated in a sweet and sour sauce then served on a bed of fresh lettuce leaves with juicy mango pieces and crunchy cashews.
Ingredients for servings
6 tbsp fresh lime juice strained and divited
1 lb flank steak trimmed
7 cups green leaf lettuce cored, rinsed, dried and torn into bite-sized pieces
1 oz unsalted cashews lightly toasted, if desired
2 tbsp reduced-sodium soy sauce divided (certified gluten-free if necessary)
4 tbsp hoeney divided
olive oil cooking spray
fresh ground black pepper to taste
To an extra-large resealable plastic bag, add 1⁄4 cup lime juice, 1 tablespoon soy sauce and 1 1/2 teaspoons honey. Add steak, seal bag, and set aside to marinate at room temperature for 15 minutes.
Meanwhile, set an oven rack about 8 inches beneath broiler, and preheat broiler to high. Place a broiler pan on top of a baking sheet and mist broiler pan with cooking spray.
Transfer steak to broiler pan and broil for 5 minutes. Carefully turn over and broil for another 5 minutes for medium-rare or 7 minutes for medium.
Transfer to a cutting board, cover with foil, and let rest for 5 minutes. With a serrated knife, thinly cut steak against the grain. Spoon any juices from cutting board over steak.
Meanwhile, to a large bowl, add remaining 2 tablespoons lime juice, remaining 1 tablespoon soy sauce, remaining 2 1/2 teaspoons honey, oil and 1 tablespoon water; whisk well. Add lettuce and mango and toss well. Divide among serving plates and top each with steak and cashews. Sprinkle pepper over top.