“Yes, it is.” So he tried some, albeit with a puzzled expression on his face.
“It’s good. But it’s not a salad.”
CHILI MANGO-BEEF SALAD
For the steak, I like to use bison because it is extremely lean and naturally organic. But any leftover cooked steak is easily substituted. The trick is to slice it as thinly as possible. The steak should have just a hint of chew in the salad; large hunks will be too tough.
Start to finish: 15 minutes
Two 6-ounce bison or other steaks, cooked as desired and cooled
1 large mango, peeled, pitted and diced
1 medium cucumber, chopped
2 red or Easter egg radishes, finely minced
1/2 small red onion, finely minced
1 tablespoon rice vinegar
2 teaspoons garlic-chili paste (or substitute a dash or so of bottled hot sauce)
1 teaspoon toasted sesame oil
Kosher salt and ground black pepper
Slice the steaks crosswise against the grain into strips as thin as possible. Roughly chop the strips to create bite-size pieces.
In a large bowl, combine the steak, mango, cucumber, radishes and onion. Toss well.
In a medium bowl, whisk together the vinegar, garlic-chili paste and sesame oil. Drizzle the dressing over the salad, then toss well. Season with salt and pepper.
Nutrition information per serving: 310 calories; 50 calories from fat (16 percent of total calories); 6 g fat (1.5 g saturated, 0 g trans fats); 105 mg cholesterol; 25 g carbohydrate; 3 g fiber; 19 g sugar; 39 g protein; 590 mg sodium.