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.

Clap if you liked this recipe!
4.5 40