Asian Basil Beef and Mango Noodle Salad

Ingredients

• Rice noodles

  Dry

  8 oz or 227g

• Carrots

  Raw

  ½ cup grated or 55g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Jalapeno peppers

  Raw

  1 pepper or 14g

• Onions

  Young green, tops only

  2 stalk or 24g

• Red cabbage

  Red, raw

  ½ head, medium or 420g

• Soy sauce

  Low sodium, Shoyu

  ½ cup or 128g

• Ground beef

  95% lean meat / 5% fat, raw

  1 lb or 453g

• Pepper

  Spices, black

  1 dash or 0.1g

• Salt

  Table

  1 dash or 0.4g

• Lemon grass (citronella)

  Raw

  1 tbsp or 5g

• Ginger root

  Raw

  1 tbsp or 6g

• Garlic

  Raw

  2 clove or 6g

• Thai Sweet Chili Sauce

  Food Lion

  5 Tbsp or 90g

• Basil

  Fresh

  2 cup leaves, whole or 48g

• Lime juice

  Raw

  1 lime yields or 44g

• Fresh cilantro

  Coriander leaves, raw

  ¼ cup or 4g

• Mangos

  Raw

  1 fruit without refuse or 207g

Directions

1. Bring a large pot of water to a boil. Boil the rice noodles according to package directions. Drain.
2. Add the carrots, red peppers, jalapeno, green onions, cabbage and 2 tablespoons of the soy sauce to a medium bowl. Toss well and set aside.
3. Heat a large wok or heavy bottomed skillet over medium heat. Add the beef. Season the beef with black pepper and brown all over, breaking it up as it cooks, about 5 minutes. Once the beef is browned, add the lemongrass, ginger, and garlic, cook 30 second to 1 minute or until fragrant. Add 1/3 cup soy sauce, 1/3 cup sweet Thai chili sauce and 1 cup of the fresh basil. Bring the mixture to a simmer and cook until the sauce coats the beef, about 3-5 minutes. Remove from the heat and stir in the remaining 1 cup fresh basil, lime juice, and cilantro.
4. To serve, divide the noodle among bowl and top with the beef. Add the carrot/pepper salad and the fresh mango. Garnish with basil. Enjoy!

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