A fast and easy weeknight dinner filled with tropical flavors!
Pregnancy brain. It’s a real thing.
Evidence: Last week I went to my doctor’s appointment. 4 hours early! Later that day, I wandered the parkade, in search of my car. I couldn’t remember where I’d parked it.
I’m a little worried. Is the next step leaving my keys in the freezer? Forgetting to turn the oven or hair straightener off? I’m hoping these bouts of forgetfulness don’t turn into full-fledged dangerous behavior!
I’m not sure that this qualifies as pregnancy brain, but I forgot how good this salad is! I first made it when we returned from our holiday, back at the start of June.
I found the recipe in the most unlikely source…in the back of an issue of US magazine. I’m embarrassed to be publicly admitting that I bought one of those cheesy grocery store checkout aisle magazines, but in my defense we were driving for 20-something hours straight and I needed something with lots of pictures and not so much writing.
Anyway, the recipe comes from Edward Lee, who was a contestant on my favorite show Top Chef, and I knew right away that I had to try it. Ed’s food always had a cool twist with some Korean flavors and often some sort of pickled something-or-rather…I was intrigued!
This salad is absolutely perfect for a summer lunch or dinner. It is light, mildly sweet and tart, and is packed with cabbage, peppers, mango and beef. It might look like it is made for the Atkins diet since there are no carbohydrates to be found, but trust me, you won’t notice they’re missing. This salad was filling (and this is coming from a pregnant lady, so you have to believe me)!
Do you remember a few weeks ago when I made Coconut Crusted Snapper with Spicy Mango Salsa? Well some of our old friends returned for this salad. Senors mango, jalapeno, lime juice and cilantro. You can’t go wrong with those guys. In this salad, they fit right in with shredded cabbage, a sprinkling of peanuts, and beef.
I have to say something about the beef, because this was the…weirdest way I’ve ever cooked beef. The sirloin is cut into thin strips, placed in boiling water for 30 seconds, and plunged into cold salad dressing of lime, sugar and sesame oil. Plunging the beef into this cold dressing seems to enhance its absorption of the dressing because this beef was anything but dry and stringy! It was moist and flavorful! I am now wondering what else I can use this unusual technique on? Chicken? Pork?
In addition to tasting wonderful, this salad is such a breeze to throw together. You really only need a few minutes to boil water for the actual ‘cook’ time, and the rest of the time is spend chopping veggies. Personally, this puts it way up there in my book, especially these days when I get home from work and want to climb in bed already!
- 5 tablespoons lime juice
- 2 tablespoons granulated sugar
- 2 teaspoons sesame oil
- ½ teaspoon soy sauce
- ½ small green cabbage (sliced as thin as you can)
- 5oz boneless sirloin (sliced as thin as you can)
- 1 small mango (cut into matchsticks)
- ½ cup cherry or grape tomatoes (sliced thinly)
- ½ red onion (sliced thinly)
- 1 jalapeno (diced finely)
- 1 anaheim pepper (diced finely)
- ½ cup cilantro leaves (chopped and loosely packed)
- ¼ cup peanuts
- In a small bowl, combine lime juice, sugar, sesame oil and soy sauce. Mix until sugar is dissolved. Cover and refrigerate until it is cool.
- To cook the beef, bring a cup of salted water to a boil. Plunge 5-6 pieces of beef into the boiling water, making sure they are separated, and cook for 30 seconds. Remove the beef from the water, shaking excess water off, and plunge into the cooled vinaigrette. Ensure that the beef is completely coated with the vinaigrette. Repeat with the rest of the beef.
- Assemble the remaining components of the salad, tossing in some of the vinaigrette from the beef. Assemble the beef over the salad and sprinkle with peanuts and cilantro. Enjoy immediately.
Recipe adapted from Edward Lee printed in US magazine