Stir-Fried Beef With Mango Salad

Very good and very beautiful! Healthy too. Adapted from Women's Day Eating Light.

• Ready In: 30 mins
• Serves: 6

Ingredients

• Ginger and Honey Dressing

• 2  teaspoons paprika
• 1⁄2 teaspoon cayenne (to taste)
• 1 1⁄2 tablespoons honey
• 1 -2  tablespoon fresh ginger, peeled and grated (1 inch piece)
• 4  tablespoons rice vinegar
• 1  limes, juice of or 1  lemon, juice of
• 1  cup water

• Salad

• 1  ripe mango, peeled and cut into strips
• 2  ripe plums, sliced
• 2  cups red cabbage, shredded (supposed to be 1/4 of a medium head)
• 2  ounces watercress leaves
• 1⁄2 cucumber, cut into matchsticks
• 1⁄2 red bell pepper, seeded and julienned
• 4  green onions, sliced diagonally
• 1  ounce of fresh mint, minced
• 1  ounce fresh cilantro, minced
• 2  tablespoons roasted unsalted peanuts, coarsely chopped

• Steak

• 14  ounces  lean sirloin steaks, trimmed and cut into thin strips
• 3  garlic cloves
• 1  teaspoon sugar
• 2  teaspoons soy sauce
• 1 1⁄2 tablespoons  oil

Directions

1. Dressing:
2. Combine the first 5 dressing ingredients in a small saucepan over medium heat. Slowly add water, stirring, and bring to a boil. Reduce heat and simmer for 5 minutes. Remove from heat and stir in juice; set aside.
3. Salad:
4. Combine all salad ingredients (except peanuts), in a large shallow serving dish and gently toss together until evenly mixed; set aside.
5. Steak:
6. Toss the steak with garlic, sugar, and soy sauce.
7. Heat oil in a nonstick skillet or wok.
8. Add beef and stir-fry for about 3-5 minutes, until the strips are evenly browned and cooked to taste.
9. Spoon stir-fried beef over the top of salad. Drizzle dressing over and sprinkle with peanuts.