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Thai Beef and Mango Salad

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Thai Beef and Mango Salad

Thai Beef and Mango Salad

Jessica Braider
This is a sweet and tangy meal to liven up your evening! If your kids don’t eat salad, serve them the steak, mango, and carrots separately.
Cook Time 30 minutes
Total Time 30 minutes
Course Main Dish, Salad
Cuisine Thai
Servings 4 servings


  • 2 limes juice only, 1/4 – 1/3 cup
  • 2 Tbsp. brown sugar
  • 4 Tbsp. reduced-sodium soy sauce (or use any variety) (use wheat/gluten-free, if needed)
  • 2 Tbsp. peanut or vegetable oil
  • 1 lb. top sirloin steak, or use boneless, skinless chicken breasts or meatless chicken or steak strips
  • 2 scallions thinly sliced
  • 4 carrots shredded, about 2 cups
  • 1/2 cup fresh cilantro or basil chopped (optional)
  • 1 mango diced
  • 1 head Boston, bibb, or other soft leaf lettuce, torn into bite-sized pieces


  • In a medium bowl, whisk together the lime juice, sugar, soy sauce, and oil.
  • Lay the steak in a flat dish with sides and pour half the marinade over it, and flip the meat to coat it thoroughly. Set it aside and reserve the remaining marinade to use as a dressing for the salad.
  • In a salad bowl, combine the scallions, carrots, cilantro or basil (optional), mango, and lettuce.
  • Heat a heavy skillet over medium-high heat. Remove the steak from the marinade, discarding the marinade, and cook it for about 5 minutes per side until it is just cooked to desired doneness. If the outside of the steak is cooking too quickly, reduce the heat and partially cover the pan.
  • Transfer the steak to a cutting board, allow it to cool slightly, and slice it across the grain into 1/2-inch wide strips. Dress the salad with the reserved marinade (not the marinade you used for the steak) and serve the salad topped with slices of steak.


How to Slice a Mango: To slice a mango, hold it firmly in an upright position (think football readied for a place kick.) With a sharp knife, slice both sides of the mango from top to bottom as close to the elliptical-shaped pit as possible. Use a paring knife to score each half of the flesh in a grid pattern almost all the way to the peel. Turn the peel inside out, and slice or pull the small squares of fruit off the peel with the paring knife.
Do Ahead or Delegate: Juice the lime, make the marinade and marinate the steak in the refrigerator, slice the scallions, shred the carrots if necessary, chop the cilantro (do not chop the basil as it will brown), dice the mango, tear the lettuce.
Scramble Flavor Booster: Add 1/2 tsp. Asian chili garlic sauce to the marinade and/or serve the salad with Thai sweet chili sauce. Sprinkle the salad with fresh lime juice and chopped peanuts.
Tip: The reason you discard this marinade after marinating the steak, is because it has come in contact with raw meat, which can have bacteria. If you'd like you use a marinade as a sauce, just boil the marinade for 2 minutes and then it's safe to use.
Nutritional Information Per Serving (% based upon daily values): Calories 400, Total Fat: 23g, 35%; Saturated Fat: 8g, 40%; Cholesterol: 60mg, 20%; Sodium: 710mg, 30%; Total Carbohydrate: 24g, 8%; Dietary Fiber: 4g, 16%; Sugar: 16g; Protein: 25g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword 30 Minutes (or less) Meals, Dairy-Free, Dinner, Fall, Gluten-Free, Kosher, Lunch, Main Dish, Nut-Free, Salads, Spring, Summer, Vegan, Vegetarian
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