The TENA Kitchen Recipe of the Month - January '15

Asian Steak Salad with Mango

Vinaigrette

  • 45 mL Apple juice
  • 15 mL Honey
  • 10 mL Sodium reduced soy sauce
  • 45 mL Canola oil

Salad

  • 15 mL Canola oil
  • 500 g Beef Strip Loin or Top Sirloin, thinly sliced
  • 1000 mL Torn romaine lettuce
  • 1 Mango, cut into thin strips
  • 1 Sweet red pepper, cut into thin strips
  • 2 Green onions, sliced
  • 125 mL Fresh basil leaves, chopped
  • 5 mL Sesame seeds, toasted

Vinaigrette:

  • In a small bowl, whisk together Vinaigrette ingredients. Set aside.

Salad:

  • Heat canola oil in large frypan over medium-high heat. Stir-fry beef until browned, about 5 minutes. Set aside.
  • In a large salad bowl toss together the romaine, mango strips, peppers, green onions and basil.
  • Top salad with cooked beef strips and sesame seeds.
  • Drizzle entire salad with Vinaigrette before serving.
  • Makes 4 servings.