Korean Beef & Mango Salad

Prep Time
Cook Time
1h 10m
Ready In

"What a delicious way to use skirt steak. Korean flavors at their best!"

Original recipe yields 4 servings


  • Serving Size: 1 (341.2 g)
  • Calories 514.3
  • Total Fat - 28.1 g
  • Saturated Fat - 10.4 g
  • Cholesterol - 132.7 mg
  • Sodium - 2093.4 mg
  • Total Carbohydrate - 27.8 g
  • Dietary Fiber - 2.7 g
  • Sugars - 13.8 g
  • Protein - 38.9 g
  • Calcium - 133.3 mg
  • Iron - 4.9 mg
  • Vitamin C - 35.2 mg
  • Thiamin - 0.2 mg

Step by Step Method


Step 1

Combine all marinade ingredients. Whisk well until fully incorporated.

Step 2

Separate and use 60% as the marinade for the beef and 40% for the salad dressing.


Step 3

*Optional – for a bit more fruit to the salad you can also throw in some Mandarin oranges or apple slices (cut into matchstick pieces).*

Step 4

Place the steak and meat marinade in a dish and let sit at room temperature for 30-45minutes. Turning occasionally.

Step 5

Toss Mangoes (and additional fruit if using) with the lime juice and chili sauce, set aside.

Step 6

Season the steak(s) with salt and pepper and throw on your very hot grill.

Step 7

The steak will only take a few minutes due to how thin it is. Flip once.

Step 8

Let the steak rest for a few minutes then cut crosswise into 1/4 inch slices.

Step 9

Assemble the salad and drizzle with the dressing and serve.

Step 10


Tips & Variations

No special items needed.

1 Reviews

Mia in Germany

This was incredibly good! I think this might be on the way to Best of 2019, and I'll definitely make it again often. Thanks for sharing! Made for SWT 2019 / Korea for the Traveling Tastebuds


review by:
(14 Jul 2019)