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Chinese Mango Beef

with Red Bell Pepper, Ginger, and Cashew Nuts

For the Marinade and beef Ingredients:
4 Omaha Steaks Top Sirloin Steaks
2 ½ tablespoons soy sauce
3 tablespoons dry sherry
1 ½ tablespoons dark sesame oil
1 tablespoon rice vinegar
½ tablespoon peeled and minced fresh ginger
1 clove garlic, minced
Salt and freshly ground black pepper to taste

For the Rice Ingredients:
1 cup Jasmine Rice
1 tablespoon butter
Salt to taste

For the stir-fry Ingredients:
½ 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 ½ cups)
3 tablespoons chopped fresh cilantro leaves, for garnish

  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 ½ 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.

Serves: 4

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