- Partially freeze beef. Thinly slice across the grain, into bite-size pieces.
- Combine all sauce ingredients and set aside.
- Preheat wok or large skillet over high heat. Add oil and stir-fry ginger and garlic for 30 seconds. Add half the beef to the skillet. Stir-fry 2-3 minutes or until brown. Remove from wok and add remaining beef until done.
- Push beef from center and stir in sauce. Cook and stir until thickened and bubbly. Add fruit and green onions. Cook and stir for 2 minutes more. Serve atop rice.
Beef. The only 2 ways I’d eat it with a smile prior to this week were:
1. BK Whopper
2. Cincinnati-style chili.
I have to say that this week’s FIIF meal really threw me for a loop. I couldn’t believe it when I caught myself slinking toward the skillet for seconds, carefully selecting prime beef slices for my very own plate.
This recipe is simple, and simply good eats. Mangoes are in season for us, making this meal all the tastier, but if you can’t find a good mango, the recipe mentions that peaches or nectarines make good substitutions. Since this meal is pretty straightforward, I’ll let it speak for itself. Hope you like it!
Beef and Mango Stir-fry
From Better Homes and Gardens Easy Stir-fry Recipes
Yields 4-6 servings
1 lb. beef flank steak or top round
1 medium mango or 2 med. peaches or nectarines, peeled and diced
1 T. oil
1 T. grated fresh ginger
2 cloves garlic, minced or grated
4 green onions, sliced into 1″ lengths
hot rice for serving
1/4 c. water
2 T. oyster sauce
1 T. rice wine or dry white wine
2 t. soy sauce
1 t. cornstarch