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*Savings shown over aggregated single item base price. Omaha Steaks Gift Cards, E-Gift Cards, Wine, Gift Baskets, Grills and Live Lobsters do not count toward the $79 minimum order requirement for the earned reward card. You will receive your Omaha Steaks Cash in three E-Reward Card codes in the amounts of $30, $20 and $10 for each $79 shipment you send when ordering up to a maximum of 3 per household. Your first $30 E-Reward Card code will be emailed to you 48 hours after your order ships, your $20 E-Reward Card code will be emailed to you 7/1/2018 and your $10 E-Reward card code will be emailed to you 10/1/2018. Your Omaha Steaks $30 E-Reward Card, $20 E-Reward Card and $10 E-Reward Card are a one-time use codes and may each be used on one customer transaction of $79 or more during the valid redemption dates. The codes must be provided at checkout to apply your discount and any remaining balance will be forfeited. You may only use one E-Reward Card code per customer transaction per day. Your codes may not be used to purchase Omaha Steaks Gift Cards, E-Gift Cards or wine. Reward cards may not be used on any order that also redeems Steaklover Rewards points. The codes may not be applied to previous sales, have no cash value, are non-transferable and will not be replaced if lost or stolen. The codes can be redeemed online or by phone and at Omaha Steaks retail locations during the valid redemption dates. The E-Reward Card codes are void if altered, defaced, copied, transferred or sold through any auction. Omaha Steaks reserves the right to change these terms at any time and without notice. The $30 E-Reward Card Code is valid 4/25/18-6/30/18. The $20 E-Reward Card Code is valid 7/1/18-9/30/18. The $10 E-Reward Card Code is valid 10/1/18-12/31/18. Omaha Steaks Gift Cards, E-Gift Cards, Wine, Gift Baskets, Grills and Live Lobsters do not count toward the $79 minimum order requirement for the earned reward card. Limit of 2 on selected items at these exclusive prices. Other restrictions may apply. Offer valid until 11:59pm CST on 4/30/18.

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

Recipe Categories: All Recipes | Sirloin Steak | Stir-Fry

1 hr
Marinade Time

Prep time: 1 hr

Cook time: 10 min

Serves: 4

Nutrition Info

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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.

Featured Omaha Steaks Product

Top Sirloins

4 (8 oz.) steaks

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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

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.