30 Minute Asian Basil Beef and Mango Noodle Salad.
Total Time
30 minutes
Prep Time
15 minutes
Cook Time
15 minutes
Rating
4.63 out of 5 stars
(27)
Ingredients
4 servings
- 8 ounces rice noodles
- 2 carrots (shredded)
- red fresno pepper or jalapeno pepper (sliced)
- 1 red bell pepper (sliced or chopped)
- 2 green onions (chopped)
- 1/4 of a green or purple cabbage (shredded)
- 1 pound lean ground beef (may also use ground chicken or turkey)
- 1/3 cup + 2 tablespoons low sodium soy sauce (divided)
- 1/3 cup sweet Thai chili sauce
- 1 lemongrass stalk (finely chopped)
- 1 tablespoon fresh grated ginger
- 2 cloves garlic (minced or grated)
- 2 large handfuls of fresh basil
- juice from 1 lime
- 1 handful fresh cilantro
- 1 mango (sliced or diced)
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Preparation
Step 1
Bring a large pot of water to a boil. Boil the rice noodles according to package directions. Drain.
Step 2
Add the carrots, red peppers, hot red pepper, green onions, cabbage and 2 tablespoons soy sauce to a medium bowl. Toss well and set aside.
Step 3
Heat a large wok or heavy bottomed skillet over medium heat. Add the beef. Season the beef with black pepper and brown all over, breaking it up as it cooks, about 5 minutes. Once the beef is browned, add the lemongrass, ginger and garlic, cook 30 second to 1 minute or until fragrant. Add 1/3 cup soy sauce, 1/3 cup sweet Thai chili sauce and 1 cup of fresh basil. Bring the mixture to a simmer and cook until the sauce coats the beef, about 3-5 minutes. Remove from the heat and stir in the remaining 1 cup fresh basil, lime juice and cilantro.
Step 4
To serve, divide the noodle among bowl and top with the beef. Add the carrot/pepper salad and the fresh mango. Garnish with basil, watercress and or sesame seeds. EAT!
Step 5
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