Ingredients:

1/4 cup chopped fresh cilantro

5 teaspoons sugar, divided

1 tablespoon grated peeled fresh ginger

1 tablespoon minced fresh garlic

1 tablespoon fish sauce

1 tablespoon lower-sodium soy sauce

1 (1-pound) flank steak, trimmed

Cooking spray

3 tablespoons lime juice

2 tablespoons water

1 tablespoon reduced-fat peanut butter

1/2 teaspoon crushed red pepper

3 cups shredded romaine lettuce

2 cups shredded green cabbage

1/2 cup mint leaves

1/2 cup cilantro leaves

1/4 cup thinly sliced green onions

1 mango, peeled and diced

Preparation

1. Preheat grill to medium-high heat.

2. Combine chopped cilantro, 1 tablespoon sugar, and next 4 ingredients (through soy sauce) in a large zip-top plastic bag. Add beef; let stand 15 minutes. Remove beef from marinade; reserve marinade.

3. Place beef on grill rack coated with cooking spray. Drizzle with reserved marinade. Grill 5 minutes on each side or until desired degree of doneness. Remove from grill; cover with foil. Let stand 5 minutes; cut across grain into thin slices.

4. Combine lime juice, 2 tablespoons water, peanut butter, remaining 2 teaspoons sugar, and pepper in a large bowl; stir with a whisk. Add lettuce and next 4 ingredients; toss to coat. Divide salad evenly among 4 plates; top evenly with mango. Serve with beef.