Ingredients:
– 1 lb (500 g) lean steak
– 3 garlic cloves, finely chopped
– 1 tsp (5 ml) sugar
– 1 tsp (10 ml) low-sodium soy sauce
– 1 1/2 tbsp (20 ml)
Dressing:
– 2 tsp (10 ml) paprika
– 2 tsp (10 ml) mild chili powder
– 1 1/2 tbsp (20 ml) honey
– 1-in. (2.5-cm) piece fresh ginger, grated
– 1 cup (250 ml) water
– 4 tbsp (60 ml) vinegar
– Juice of 1 lime or lemon
Salad:
– 1 mango, peeled and cut into strips
– 2 plums, sliced
– 1/4 medium red cabbage
– 2 cups (500 ml) watercress leaves
– 1/2 cucumber
– 1/2 red pepper
– 3 scallions, sliced on the diagonal
– 1/4 cup (50 ml) mixed fresh mint and cilantro
– 2 tbsp (25 ml) chopped roasted unsalted peanuts
Method:
1. For dressing, put paprika, chili powder, honey, ginger and vinegar in a pot and slowly add water, stirring. Boil, the reduce heat to low and simmer 5 minutes. Remove from heat and stir in lime or lemon juice. Set aside.
2. Shred cabbage, cut cucumber into matchsticks and cut pepper into thin strips. Combine salad ingredients, except peanuts, in shallow serving dish and toss. Set aside.
3. Cut steak into thin strips for stir-frying. Put steak into bowl with garlic, sugar and soy sauce and mix to coat steak. Heat wok or frying pan on high heat, then add oil. Add beef and stir-fry until strips are browned and cooked to taste.
4. Spoon stir-fried beef over salad, drizzle dressing and sprinkle with peanuts. Serve immediately.
Serves 4
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