Korean Beef And Mango Salad

• 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!

soy sauce, ubc, sugar, garlic, fresh ginger, sesame oil, asian chili, ubc, salad, skirt, mangoes, lime juice, asian chili with, salad

Taken from tastykitchen.com/recipes/salads/korean-beef-and-mango-salad/ (may not work)