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
