Prep 15 mins
Cook 3 mins
This Ken Hom recipe is an example of the "New Hong Kong Cuisine," and fast to prepare too. Hong Kong chefs have adapted mango to new uses, as in this recipe. The soft texture and sweetness of the fruit offer wonderful contrasts to the taste of beef. Delicious to serve as a main course for either a family or a formal meal. Undercook the beef, as it continues to cook enough after it is removed from the wok.
- 1 lb beef steak
- 1 tablespoon light soy sauce
- 2 teaspoons rice wine or 2 teaspoons dry sherry
- 2 teaspoons cornstarch
- 1 fresh mango
- 1 1⁄2 tablespoons peanut oil
- 2 teaspoons dark soy sauce
- 1 teaspoon light soy sauce
- 1 teaspoon rice wine or 1 teaspoon dry sherry
- Cut the beef into thick 1/4 in x 2 in slices and put them into a bowl.
- Add the light soy sauce, rice wine or dry sherry, and cornstarch and mix well.
- Peel and cut the mangoes into thick slices.
- Heat a wok or large frying pan until it is very hot, then pour in the oil.
- Add the beef and stir-fry for 2 minutes to brown.
- Add the soy sauces and rice wine and stir-fry for 30 seconds. Then add the mangoes and heat through.
- Give the mixture a final turn and serve at once.