Ingredients
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2 teaspoons paprika
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1/2 teaspoon cayenne (to taste)
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1 1/2 tablespoons honey
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1 -2 tablespoon fresh ginger, peeled and grated (1 inch piece)
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1 limes, juice of or 1 lemon, juice of
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1 cup water
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1 ripe mango, peeled and cut into strips
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2 cups red cabbage, shredded (supposed to be 1/4 of a medium head)
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2 ounces watercress leaves
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1/2 cucumber, cut into matchsticks
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1/2 red bell pepper, seeded and julienned
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4 green onions, sliced diagonally
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1 ounce fresh cilantro, minced
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2 tablespoons roasted unsalted peanuts, coarsely chopped
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14 ounces lean sirloin steaks, trimmed and cut into thin strips
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3 garlic cloves
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2 ripe plums, sliced
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4 tablespoons rice vinegar
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1 ounce of fresh mint, minced
Instructions
- Dressing:
- 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.
- Salad:
- Combine all salad ingredients (except peanuts), in a large shallow serving dish and gently toss together until evenly mixed; set aside.
- Steak:
- Toss the steak with garlic, sugar, and soy sauce.
- Heat oil in a nonstick skillet or wok.
- Add beef and stir-fry for about 3-5 minutes, until the strips are evenly browned and cooked to taste.
- Spoon stir-fried beef over the top of salad. Drizzle dressing over and sprinkle with peanuts.