If you’re looking to stir up some dinnertime excitement with a new stir-fry dish that tastes as vibrant as it looks, this Chinese mango beef with red bell pepper, ginger, and cashew nuts recipe is up to the task! Featuring mouthwateringly bold and tender top sirloin marinated in salty soy sauce, nutty sherry, earthy sesame oil, acidic rice wine vinegar, warm ginger, and pungent garlic over a bed of fluffy jasmine rice, sweet bell peppers, floral mangoes, and creamy cashews, this seconds-worthy dish is guaranteed to break even the worst dinnertime rut!
Why We Love This Top Sirloin Recipe
This dish boasts a variety of complex and wonderful flavors and textures, but to truly experience it in all its glory, you need the right steak to bring it all together. That’s why we’re cooking with Omaha Steaks Butcher’s Cut Top Sirloin. Double-trimmed to perfection by master butchers and extra-aged at least 30 days for enhanced flavor and tenderness, this thick, tall, steakhouse-style steak is lean, bold, robust, and the perfect protein for this exciting recipe.
Before You Start
- Safely thaw your bold and beefy Omaha Steaks Butcher’s Cut Top Sirloin overnight in the refrigerator or in cold water when using our quick-thaw method.
Tools You Will Need Before You Start
- 1 Medium Bowl
- Whisk
- 1 Medium Saucepan With Lid
- 1 Large Sauté Pan or Wok
Omaha Steaks Products Featured in This Recipe
Chinese Mango Beef with Red Bell Pepper, Ginger, and Cashew Nuts
Ingredients
Marinade and beef
- 4 6 oz. Omaha Steaks Butcher's Cut Top Sirloin each cut into 6-8 thin slices against the grain
- 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
- Freshly ground black pepper
Rice
- 1 cup jasmine Rice
- 1 tablespoon butter
- Salt
StirFry
- 1/2 tablespoon peanut oil
- 1 clove garlic, minced
- 1 teaspoon peeled and minced fresh ginger
- 1 teaspoon chile sauce with garlic (E.g., sambal oelek) 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
- 3 tablespoons chopped fresh cilantro leaves
Instructions
Marinade and Beef
- Place soy sauce, sherry, sesame oil, rice vinegar, ginger, garlic, salt, and pepper in a medium mixing bowl and whisk until full incorporated.
- Add sliced top sirloin, combine well, and let sit in refrigerator for 1 hour, turning occasionally.
Rice
- Add rice, 1 1/2 cups of water, butter, and salt in a medium saucepan with a tight-fitting lid, bring to a boil, then reduce heat to a simmer.
- Cover and cook for 20 minutes, or until the rice has absorbed all the liquid. Chef’s Tip: Add a little more water if rice is not yet tender after 20 minutes.
- Remove from heat and let sit for 5 minutes. Fluff with a fork before serving.
Stir-Fry
- Heat peanut oil in a wok or large sauté pan until lightly smoking.
- Add garlic and ginger and sauté over high heat for 1 minute.
- Lightly drain marinated steak mixture, add to wok/pan, and stir-fry for 4 to 5 minutes, until browned on all sides.
- Add chile sauce, red bell pepper, and cashews and stir-fry for 2 more minutes.
- Add mango and cook for 1 more minute, stirring gently.
- Plating: Spoon rice onto plates and top with stir-fry, with steak slices on top. Garnish steak slices with cilantro.
Nutrition
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