Korean Beef And Mango Salad Recipe

Name: Korean Beef And Mango Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE MARINADE:; 1/2 cups Soy Sauce; 1/4 cups Plain Rice Wine Vinegar; 2 Tablespoons Sugar; 2 Tablespoons Minced Garlic; 2 Tablespoons Minced Fresh Ginger; 1-1/2 Tablespoon Asian Sesame Oil; 2 teaspoons Asian Chili With Garlic Sauce; 1/4 cups Sliced Scallions (whites And Greens); _____; FOR THE SALAD:; 1-1/2 pound Skirt (or Flank) Steak; 2 whole Medium Mangoes, Peeled And Chopped Into Matchstick Sized Pieces; 1 Tablespoon Fresh Lime Juice; 1 teaspoon Asian Chili With Garlic Sauce; 1 bunch Spring Mix Greens Or Bibb Lettuce For Salad

Servings: persons

FOR THE MARINADE:
1/2 cups Soy Sauce
1/4 cups Plain Rice Wine Vinegar
2 Tablespoons Sugar
2 Tablespoons Minced Garlic
2 Tablespoons Minced Fresh Ginger
1-1/2 Tablespoon Asian Sesame Oil
2 teaspoons Asian Chili With Garlic Sauce
1/4 cups Sliced Scallions (whites And Greens)
_____
FOR THE SALAD:
1-1/2 pound Skirt (or Flank) Steak
2 whole Medium Mangoes, Peeled And Chopped Into Matchstick Sized Pieces
1 Tablespoon Fresh Lime Juice
1 teaspoon Asian Chili With Garlic Sauce
1 bunch Spring Mix Greens Or Bibb Lettuce For Salad

1
Combine all marinade ingredients. Whisk well until fully incorporated.
2
Separate and use 60% as the marinade for the beef and 40% for the salad dressing.
3
Place the steak and meat marinade in a dish and let sit at room temperature for 30-45 minutes, turning occasionally.
4
Toss mangoes (and additional fruit if using) with the lime juice and chili sauce, set aside.
5
Season the steak(s) with salt and pepper and throw on your very hot grill. The steak will only take a few minutes due to how thin it is. Flip once.
6
Let the steak rest for a few minutes then cut crosswise into 1/4 inch slices. Assemble the salad and drizzle with the dressing and serve.
7
Optional: for a bit more fruit to the salad, you can also throw in some mandarin oranges or apple slices (cut into matchstick pieces).
8
Enjoy!

394

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: FOR THE MARINADE:, 1/2 cups Soy Sauce, 1/4 cups Plain Rice Wine Vinegar, 2 Tablespoons Sugar, and more.

Yes, Korean Beef And Mango Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Korean Beef And Mango Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions