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Chinese Mango Beef with Red Bell Pepper, Ginger, and Cashew Nuts

30
Recipe categories:   Sirloin Steak  |  Stir-Fry
  • 1 hr
    Marinade Time
  • 1 hr
    Prep Time
  • 10 min
    Cook Time
  • 4
    Servings
Chinese Mango Beef
This recipe uses Omaha Steaks Top Sirloin Steaks flavored with a soy sauce, sesame oil, and fresh ginger marinade. Serve with Jasmine rice and a stir-fry made of bell peppers, mangoes, and cashews. Garnish with fresh cilantro for the last touch to this delicious Chinese meal your family will love.
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Ingredients
Marinade and beef:
  • 4 Omaha Steaks Top Sirloin Steaks
  • 2 1/2 tablespoons soy sauce
  • 3 tablespoons dry sherry
  • 1 1/2 tablespoons dark sesame oil
  • 1 tablespoon rice vinegar
  • 1/2 tablespoon peeled and minced fresh ginger
  • 1 clove garlic, minced
  • Salt and freshly ground black pepper to taste
Rice:
  • 1 cup Jasmine Rice
  • 1 tablespoon butter
  • Salt to taste
Stir-fry:
  • 1/2 tablespoon peanut oil
  • 1 clove garlic, minced
  • 1 teaspoon peeled and minced fresh ginger
  • 1 teaspoon chile sauce with garlic (such as sambal oelek)
  • 1 red bell pepper, seeded and finely julienned
  • 1/3 cup chopped cashew nuts
  • 2 large mangoes, peeled, pitted, and diced (about 2 1/2 cups)
  • 3 tablespoons chopped fresh cilantro leaves, for garnish
Preparation
  1. To prepare the marinade, place the soy sauce, sherry, sesame oil, rice vinegar, ginger, garlic, salt, and pepper in a mixing bowl, and mix together. Add the beef, combine well, and let sit in the refrigerator for 1 hour, turning occasionally.
  2. To prepare the rice, place the rice, 1 1/2 cups of water, the butter, salt in a saucepan with a tight-fitting lid. Bring to a boil, and reduce the heat to a simmer. Cover and cook for 20 minutes, or until the rice has absorbed all the liquid. (Add a little more water if the rice is not yet tender.) Remove from the heat and let sit for 5 minutes. Fluff with a fork before serving.
  3. Heat the peanut oil in a wok or large sauté pan until lightly smoking. Add the garlic and ginger and sauté over high heat for 1 minute. Lightly drain the beef mixture and add it to the wok. Stir-fry for 4 to 5 minutes, until browned on all sides. Add the chile sauce, red bell pepper, and the cashew and stir-fry for 2 minutes longer. Add the mango and cook for 1 minute longer, stirring gently.
  4. Spoon the rice onto serving plates and top with the beef mixture. Garnish the beef with the cilantro.
Nutrition Facts
Calories610
Total Fat23g
Saturated Fat7g
Cholesterol75mg
Sodium980mg
Carbohydrates61g
Fiber4g
Protein40g
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