March 26, 2012

Mango Beef Stir Fry

First beef dish!  I'm trying to ease into this whole cooking meat thing by using a quick cooking meat that I couldn't screw up!  I got inspired by the grocery store sales, 10 for 10 on oranges and champagne mangos as well as discounted stir fry meat.  Done and done.  So, I mixed up a sweet and spicy stir fry perfect to put on top of soba noodles or lettuce as a salad.  And look, it's so colorful and exciting!

I've been very into the combination of agave, sriracha, soy sauce, and toasted sesame oil.  Last week I used it in a quick salad dressing as well as combined with tamarind concentrate to marinate the chicken pieces.  I made enough stir fry sauce to enjoy for the rest of the week, which is why only a 1/2 cup is incorporated into the stir fry.

Word to the wise - this is the kind of dish to prepare everything before you start cooking.  I cut up all of my vegetables, prepared my sauce, and seasoned the beef before even turning the pan on.  I used coconut oil, which can be used 1 for 1 for olive oil, because it is great for high heat cooking and frying like stir fry.  It can be found at asian markets and in the baking aisle at Whole Foods.

Mango Beef Stir Fry
Orange Sriracha Sauce
2 oranges, zest and juice
1/4 cup soy sauce
1 tablespoon tamarind concentrate (or juice of a lemon for same tang)
1 tablespoon sriracha
2 tablespoons agave nectar
2 cloves garlic, grated
1/2 teaspoon grated fresh ginger
1 teaspoon toasted sesame oil
1/2 teaspoon cumin
1/2 teaspoon tamarind
1/4 teaspoon coriander
salt and pepper

Stir Fry
1 1/2 tablespoons of virgin coconut oil
1/2 red onion
1/2 red pepper
handful of baby carrots
~5 oz of sliced cremini mushrooms
1/2 lb of stir fry beef
2 champagne mangos
1/2 cup of sauce

Mix together all of the ingredients for the sauce.  To grate the garlic and ginger, use a zester.

Prepare the vegetables and mangos.  Slice the red onion and red pepper into thin strips, cut the baby carrots in thin diagonal slices, and cut up the cremini mushrooms.  Peel the mangos with a pairing knife, cut off the faces and the sides then cut into bite size chunks.

To a large skillet, add 1 tablespoon of coconut oil and melt over medium high to high heat.

Add the onions and saute until just browning, 3-4 minutes. Add the mushrooms, season with salt and pepper after they begin to brown.  Add the red peppers strips and saute for 1-2 more minutes.

Create a well in the center of the pan over the heat and add the (seasoned) stir fry meat.  Add an additional 1/2 tablespoon of coconut oil.

When the meat is browning, add the carrots, mangos, and 1/2 cup of the sauce.  Cook until the sauce has reduced and the meat is done.  Stir in 1/4 cup packed chopped cilantro.

Serve over soba noodles or lettuce.  Top with chopped cilantro and chopped roasted cashews.  Enjoy!


  1. I just love your flavor combination of Sriracha, tamarind and orange Sarah. This sounds so yummy and very Pan-Asian. Cheers!

  2. Wow! This is a extraordinary recipe! Is this an asian food? I think my kids will like this for their dinner. I will buy those ingredients now to the market.

    Beef Stir Fry


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