Canton Beef with Stir-Fried Vegetables and Mango

• For the Marinade:
  • 2 tablespoons soy sauce
  • 2 tablespoons water
  • 1 teaspoon cornstarch
  • 1 teaspoon hot chile oil
  • 1 teaspoon minced garlic
  • For the Beef:
  • 1 pound top sirloin steaks, about 1 inch thick, cut into ½-inch strips about 2 to 3 inches long (Omaha Steaks).
• For the Rice:
  • 2 cups long-grain rice
  • 1 tablespoon scallions finely sliced on a diagonal
• For the Stir-Fry:
  • 4 Chinese dried mushrooms or 8 fresh shiitakes, stemmed and sliced
  • 4 tablespoons (1/4 cup) peanut oil
  • 1 red bell pepper, seeded and julienned
  • 1 carrot, cut in half lengthwise and sliced on a diagonal
  • ¼ cup bamboo shoots, drained and julienned
  • 2 scallions, sliced on a diagonal
  • 2 tablespoons water
  • 1 mango, peeled, pitted, and julienned

1. To prepare the marinade, combine all the ingredients in a mixing bowl. Add the sliced steak and let sit at room temperature for 1 hour or refrigerate overnight.
2. Place the rice in a strainer under cold running water until the water no longer looks milky.
3. Transfer the rice to a saucepan with 2 cups of water and bring to a boil.
4. Stir once to prevent the rice from sticking to the bottom of the pan.
5. Turn the heat to low, cover the pan, and cook for 15 minutes, or until the liquid is absorbed.
6. Turn off the heat and let the rice stand for 10 minutes.
7. Keep warm.
8. Fluff with a fork just before serving and garnish with the scallions.
9. To prepare the stir-fry, rehydrate the mushrooms by soaking them in warm water for 15 minutes.
10. Drain and squeeze gently to remove the excess moisture. Remove the stalks and dice.
11. Heat 2 tablespoons of the oil in a wok or deep skillet.
12. Remove the beef from the marinade and pat dry.
13. Quickly stir-fry the beef in 2 or 3 batches over high heat for 1 to 2 minutes, until well browned on all side but rare or medium-rare inside.
14. Remove the beef and keep warm.
15. Wipe out the wok with a paper towel and heat the remaining 2 tablespoons of oil.
16. Add the diced mushrooms, bell pepper, carrot, bamboo shoots, and scallions, and stir-fry for a few seconds over high heat.
17. Carefully add the water to steam the vegetables and stir until it has evaporated.
18. Add the mango and reserved beef, warm through, and remove from the heat.
19. To serve, spoon a bed of the rice onto warm serving plates and top with stir-fry.
20. Serve immediately.