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

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.
Prep Time1 hr
Cook Time10 mins
Course: Main Course
Keyword: stir-fry, Steaks, Sirloin Steak
Servings: 4
Calories: 610kcal


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


  • 1 cup Jasmine Rice
  • 1 tablespoon butter
  • Salt to taste


  • 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


  • 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.
  • 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.
  • 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.
  • Spoon the rice onto serving plates and top with the beef mixture. Garnish the beef with the cilantro.


Calories: 610kcal | Carbohydrates: 61g | Protein: 40g | Cholesterol: 75mg | Sodium: 980mg | Fiber: 4g