- Dressing:
- 1/4 cup rice vinegar or cider vinegar
- 2 tablespoons honey
- 2 tablespoons mild chili powder
- 2 tablespoons paprika
- 1 tablespoon grated fresh ginger
- 3/4 cup water
- 3 tablespoons fresh lime or lemon juice
- Salad:
- 2 large ripe mangoes
- 4 ripe plums
- 3 cups watercress leaves
- 1 1/2 cups shredded red cabbage
- 1 cup cucumber, cut into matchsticks
- 1 red pepper, cut into strips
- 4 green onions, sliced
- 1/2 cup chopped fresh cilantro
- 1/2 cup chopped fresh mint
- 2 tablespoons coarsely chopped roasted unsalted peanuts
- Stir-fried beef steak:
- 1 pound lean sirloin steak
- 2 teaspoons reduced-sodium soy sauce
- 3 large cloves garlic, minced
- 1 teaspoon sugar
- 1 tablespoon canola oil
- Make the dressing first. In a small saucepan whisk together the vinegar, honey, chili powder, paprika, and ginger. Slowly whisk in the water and bring to a boil over high heat. Reduce the heat to medium and simmer uncovered for 5 minutes. Remove from the heat and whisk in the lime or lemon juice. Set aside.
- Peel the mangoes (but not the plums), cut the fruits in half, remove the pits, and cut into 1/2-inch thick slices. Place in a large, shallow bowl (you should have about 5 cups). Add the watercress, cabbage, cucumber, red pepper, green onions, cilantro, and mint. Toss gently to mix. Set aside.
- Diagonally cut the steak into 1/4-inch thick strips. In a large bowl coat the steak with 3 tablespoons of the dressing, the soy sauce, garlic, and sugar. Heat a wok or nonstick skillet over high heat, add the oil, and then the steak. Stir-fry until the steak strips are cooked to taste.
- Spoon the steak over the salad. Drizzle with the rest of the dressing and sprinkle with the peanuts.