Ingredients
- Marinade
- 1 tbsp Oyster-flavored sauce
- 1 tsp Cornstarch
- 3/4 lb Beef sirloin, cut into 1/2-inch cubes
- 1 Ripe mango (about 1 lb) or pear
- 1 large Granny Smith or other tart apple
- 2 tbsp Cooking oil
- 1 tsp Minced ginger
- 1/4 cup Diced red bell pepper
- 2 tbsp Plum sauce
- 1 tbsp Chinese rice wine or dry sherry
- 2 tsp Soy sauce
- 1/4 cup Whole macadamia nuts or blanched almonds
- 1/2 cup Fresh red jalapeño chili, sliced
Mango Beef
Meal: Dinner
Cuisine: Chinese
Ingredient: Beef
Season: Spring
Contributor: Martin Yan
Directions
4 SERVINGS
Getting Ready
- Combine marinade ingredients in a bowl. Add beef and stir to coat. Let stand for 10 minutes.
- Peel mango and cut flesh from seed; cut flesh into 3/4-inch cubes. Peel and core apple; cut into 1/2-inch cubes.
Cooking
- Place a wok over high heat until hot. Add 1-1/2 tablespoons oil, swirling to coat sides. Add ginger and cook, stirring, until fragrant, about 10 seconds. Add beef and stir fry until no longer pink, 1-1/2 to 2 minutes. Remove meat and ginger from pan.
- Add remaining 1/2 tablespoon oil to wok, swirling to coat sides. Add mango, apple, and bell pepper; stir fry for 2 minutes. Return meat to wok and add plum sauce, wine, and soy sauce; cook until heated through. Add nuts and mix well.
- Place on a serving plate and garnish with chili slices.
From Martin Yan's Asia (KQED Books & Tapes)
Copyright Yan Can Cook Inc., 1997
Recommended Product
14 Inch Covered Wok
Generous size offers plenty of room for proper stir fry technique which calls for fast rotating or stirring of ingredients. May also be used for deep frying foods like tempura. The glass lid allows you to monitor cooking without lifting the lid.
