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Recipe Detail Page
Mango-Ginger Crispy Beef
Early Summer 2021
In Canada, you can usually get mangoes all year round. Featuring mango in this spring-ingredient roundup may be unexpected, but it’s a time when different varieties of these delicious imports are in season where they’re grown. At this time of year, look for Mexican Ataulfo mangoes. They add soft, luscious texture and sweet flavour to this riff on a classic takeout favourite, but really, any type of mango will do.
Makes 2 to 3 servings
2 large or 3 small mangoes
1/4 cup (60 mL) lightly packed brown sugar
1/4 cup (60 mL) soy sauce
1/4 cup (60 mL) rice wine vinegar
1 lb (455 g) sirloin tip steak
1/4 cup (60 mL) cornstarch
4 cups (1 L) plus 1 tbsp (15 mL) vegetable oil, divided
2-inch (5-cm) long piece of fresh ginger, peeled, cut into matchsticks
4 garlic cloves, thinly sliced
1 red pepper, cut in thin strips
1 tbsp (15 mL) sesame oil
3 green onions, green parts only, thinly sliced
1/4 cup (60 mL) coarsely chopped cashews (optional)
1. Slice off each mango “cheek” around the seed (often referred to as the “pit”) and thinly slice. Carefully pressing the knife as close as possible to peel, slice away flesh. Discard peel. Cut any remaining flesh away from the seed. (It’s okay if pieces are uneven.)
2. In a medium bowl, whisk sugar, soy sauce and vinegar. Set aside.
3. Cut steak into thin strips. Add to a large bowl or shallow plate. Sprinkle with cornstarch. Toss to evenly coat.
4. Partially fill a deep-fryer or large, deep pot with 4 cups (1 L) oil. Heat to 375°F (191°C). Deep-fry beef in 2 batches until crispy, 1 to 2 minutes. Remove to a paper-towel-lined plate.
5. Add remaining 1 tbsp (15 mL) vegetable oil to a wok or large, deep frying pan set over medium-high heat. Stir-fry ginger and garlic until softened slightly, 1 to 2 minutes. Add red pepper. Stir-fry until softened slightly, about 2 minutes. Pour in reserved sauce. Cook until slightly reduced and glazy, about 5 minutes. Stir in sesame oil. Add beef. Stir to evenly coat. Add mango. Stir to lightly coat. Garnish with green onions and cashews, if desired. Delicious served over steamed white rice.
Makes 2 to 3 servings
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