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In the realm of vibrant and healthful cuisine, few dishes can compete with the refreshing zest of a Tropical Tango Mango & Beef Salad Bowl. This exquisite dish brings together the rich flavors of succulent beef and the sweet, juicy notes of ripe mangoes, creating a delightful balance that tantalizes the taste buds. The combination of these ingredients not only satisfies hunger but also provides a visual feast, showcasing a colorful array of fresh vegetables and herbs that make this salad a standout option for any meal. Whether you're looking for a light lunch or a fulfilling dinner, this salad promises to elevate your dining experience.

Mango & Beef Salad Bowl

Discover the Tropical Tango Mango & Beef Salad Bowl, a vibrant dish that combines juicy mangoes with succulent beef for a delightful flavor experience. This healthful salad showcases a colorful mix of fresh vegetables and herbs, making it a feast for the eyes and palate. Perfect for a light lunch or dinner, this recipe offers easy steps to create a stunning meal that impresses guests and satisfies your taste buds. Elevate your dining experience with this refreshing dish!
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Ingredients
  

1 lb (450g) beef sirloin or flank steak

2 ripe mangoes, peeled and diced

4 cups mixed greens (combination of spinach, arugula, and lettuce)

1 red bell pepper, thinly sliced

1 small cucumber, thinly sliced

1/2 red onion, thinly sliced

1 avocado, diced

1/4 cup fresh cilantro, chopped

1/4 cup peanuts or cashews, chopped (optional for crunch)

Juice of 2 limes

2 tablespoons olive oil

2 tablespoons soy sauce

1 tablespoon honey or maple syrup

1 teaspoon fresh ginger, grated

Salt and pepper to taste

Instructions
 

Marinate the Beef: In a medium bowl, whisk together the soy sauce, honey (or maple syrup), the juice of one lime, grated ginger, and a pinch of salt and pepper. Add the beef, ensuring it is fully coated in the marinade. Cover the bowl and refrigerate for a minimum of 30 minutes and up to 2 hours for deeper flavor infusion.

    Cook the Beef: Heat a grill pan or skillet over medium-high heat. Remove the beef from the marinade, allowing excess marinade to drip off, and place it in the hot pan. Cook for approximately 4-5 minutes on each side, or until the beef reaches your preferred doneness. After cooking, transfer the beef to a cutting board, let it rest for 5 minutes, then slice it thinly against the grain.

      Prepare the Salad Base: In a large bowl, combine the mixed greens, diced mangoes, sliced red bell pepper, cucumber, red onion, and diced avocado. Gently toss the ingredients to ensure an even mix.

        Make the Dressing: In a small bowl, whisk together the remaining lime juice, olive oil, and a dash of salt and pepper. Taste the dressing and adjust the seasoning if needed.

          Assemble the Salad Bowl: Divide the salad base among serving bowls, placing a generous amount in each. Top each serving with the sliced beef, then sprinkle with chopped cilantro and nuts (if using). Drizzle the prepared dressing evenly over the salad bowls.

            Serve & Enjoy: Enjoy the salad right away, with the beef warm and fresh, or refrigerate for a refreshing cold meal later. Dive into your Tropical Tango Mango & Beef Salad Bowl for a burst of flavors!

              Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 4 servings

                Presentation Tips:

                  For an appealing presentation, arrange the salad in rainbow layers in the bowl, allowing the vibrant colors of the ingredients to show. Add extra cilantro or a lime wedge on top for a finishing touch!