this beef and mango salad is easy, colorful and so delicious!

I’m in love with this pretty and tasty beef and mango salad you guys!

this is a perfect summertime dish that comes together in a flash!

When I first saw the ingredient list for this recipe I almost passed it by – I thought it would be long and complicated. But the ingredient list ALSO looked kind of delicious, so I figured I’d give it a try. And I’m glad I did. Because it’s not ONLY delicious, the whole meal came together very quickly and easily!

the ingredient list is long (ish) but simple!

Here are the ingredients you need to make this beef and mango salad:
ramen noodles
sesame oil
soy sauce
sweet chili sauce
sriracha
lime
mango
red cabbage
cilantro
scallions
steak
avocado
sesame seeds

how do you make it?

Again, I’m amazed every time I make this dish at how quickly it comes together. While the water for the ramen is coming to a boil, you whisk the dressing ingredients together. The drained ramen gets tossed with the dressing and can sit while you assemble the rest of the meal. Chop the veggies and herbs and cook the steak any way you prefer – I’ve grilled it, sauteed in a skillet and cooked on a sheet pan in the oven! Toss the steak and veg with the ramen, add the diced avocado, sprinkle with sesame seeds and serve!

frequently asked questions!

This has become one of our favorite dinner recipes and I have a feeling you’re going to love it too – let me know if you make it!

Beef and Mango Salad

sherisilver

An easy, colorful, DELICIOUS main course salad that comes together in a flash!

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Main Course

Servings 4

Calories 348 kcal

Equipment

• measuring cup
• whisk
• lemon squeezer
• pasta pot

Ingredients

  

1x2x3x

• 2 packages ramen noodles, seasoning packets discarded
• 1 tablespoon sesame oil
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon sweet chili sauce
• 1 teaspoon sriracha
• juice from 1 lime
• 1 ripe mango, diced
• 1/2 red cabbage, cored and shredded
• chopped fresh cilantro
• 2 scallions, chopped
• 1 pound flank steak
• 1 avocado, diced
• sesame seeds

Instructions

 

• Bring a medium pot of water to a boil, add the ramen and cook for 3 minutes. While waiting for the water to boil, whisk the sesame oil, soy sauce, chili sauce, sriracha and lime juice in a large bowl. Drain the ramen, add to the bowl with the dressing and toss to coat. Add the mango, cabbage, cilantro and scallions and toss to coat again. Season with salt and pepper and refrigerate till ready to use (take it out when preparing the steak).
• Season the steak with salt and pepper. Grill or saute till medium-rare and let sit, loosely tented with foil, for 10 minutes. Thinly slice against the grain.
• Transfer the salad to a serving platter and top with the steak, avocado and sesame seeds. Serve warm or at room temperature.

Notes

• This recipe has been loosely adapted from The Ultimate Mom's New Cookbook.
• You can find gluten free ramen noodles here.
• Feel free to use skirt or sirloin steak in place of flank, or any protein you like!

Nutrition

Serving: 1gCalories: 348kcalCarbohydrates: 23gProtein: 28gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gCholesterol: 68mgSodium: 461mgPotassium: 1019mgFiber: 7gSugar: 14gVitamin A: 1865IUVitamin C: 86mgCalcium: 90mgIron: 3mg

Keywords avocado, mango, ramen, salad, steak

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About the author

Sheri Silver

Sheri Silver is a New York-based food photographer and recipe developer who has been cooking and baking for over 30 years. She works with brands, authors and restaurants to create recipes that are as beautiful as they are foolproof - and every recipe on this blog has been made, tweaked and eaten in her own kitchen.

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