Here’s a dish that is surprisingly low in fat and bursting with a variety of spices and fresh flavors
- 1/2 cup rice vinegar or cider vinegar
- 2 tablespoons honey
- 2 tablespoons mild chili powder
- 2 tablespoons paprika
- 1 tablespoon grated fresh ginger
- 3/4 cup water
- 3 tablespoons fresh lime or lemon juice
- 2 large ripe mangoes
- 4 ripe plums (about 1 pound)
- 3 cups watercress leaves
- 1/2 cups shredded red cabbage
- 1 cup cucumber, cut into matchsticks
- 1 red pepper, cut into strips
- 4 green onions, sliced
- 1/2 cup chopped fresh cilantro
- 1/2 cup chopped fresh mint
- 2 tablespoons coarsely chopped roasted unsalted peanuts
- 1 pound lean sirloin steak
- 2 teaspoons reduced-sodium soy sauce
- 3 large garlic cloves, minced
- 1 teaspoon sugar
- 1 tablespoon canola oil
Preparation time | 45 minutes
Cooking time | 10 minutes
1, Make the dressing first. In a smal! saucepan whisk together the vinegar, honey, chili powder, paprika, and ginger. Slowly whisk in the water and bring to a boil over high heat. Reduce the heat to medium and simmer uncovered for 5 minutes. Remove from the heat and whisk in the lime or lemon juice. Set aside.
2. Peel the mangoes (but not the plums), cut the fruits in half, remove the pits, and cut into Ye-inch thick slices. Place in a large, shallow bow! (you should have about 5 cups), Add the watercress, cabbage, cucumber, red pepper. green onions, cilantro, and mint. Toss gently to mix. Set aside.
3. Diagonally cut the steak into ‘/e-inch thick Strips. In a large bow! coat the steak with 3 tablespoons of the dressing, the soy sauce, garlic, and sugar. Heat a wok or nonstick skillet over high heat, add the oil, and then the steak. Stir-fry until the steak strips are cooked to taste,
4. Spoon the steak over the salad. Drizzle with the rest of the dressing and sprinkle with the peanuts.
Each serving provides | Caorjies 415, fat | Saturated fat 34, cholesterol 4 mag, sodium 2 carbohydrates 54.9, fiber 8g, protein 28 a
