Stir-Fried Beef with Mango and Cilantro

Ingredients

• 1 lb boneless beef short ribs (Partially freeze for easier slicing, then slice thinly against the grain.)
• 2 tbsp soy sauce (For the beef marinade and stir-fry sauce.)
• 1 tbsp Shaoxing wine (Dry sherry may be substituted.)
• 1 tbsp cornstarch (Helps the marinade cling to the beef and promotes browning.)
• 1 tsp granulated sugar
• 1 tbsp fresh ginger (Finely grated or minced.)
• 2 cloves garlic (Minced.)
• 1 ripe mango (Peeled, cut from the pit in lobe-like pieces, and sliced lengthwise about ¼ inch thick; halve slices longer than 2 inches.)
• 1 cup cilantro (Loosely packed leaves and tender stems, roughly chopped, plus more for serving if desired.)
• 2 tbsp neutral cooking oil (Such as grapeseed, canola, or peanut oil; divided for stir-frying.)
• 0.25 tsp ground black pepper (Or to taste.)
• 4 servings steamed jasmine rice (For serving; quantity estimated because the source recommends rice but does not provide a measured amount.)

Steps

1. 1

   Partially freeze the boneless short ribs for about 20 to 30 minutes, until firm but not frozen solid. Slice them very thinly against the grain; slicing against the grain shortens the muscle fibers and keeps the beef tender.

2. 2

   In a bowl, combine the soy sauce, Shaoxing wine, cornstarch, sugar, ginger, garlic, and black pepper. Add the sliced beef and toss thoroughly to coat. Let it stand for about 10 minutes while you prepare the mango and cilantro.

3. 3

   Peel the mango and cut the flesh away from the pit in lobe-like pieces. Slice the mango lengthwise about ¼ inch thick. Cut any pieces longer than 2 inches in half so they are easy to pick up and stir-fry.

4. 4

   Heat a large wok or 12-inch skillet over high heat until very hot. Add 1 tablespoon of the oil and swirl to coat the cooking surface.

5. 5

   Add half of the marinated beef in a single layer. Stir-fry for about 1 to 2 minutes, turning the slices frequently, until browned at the edges and just cooked through. Transfer the beef to a plate.

6. 6

   Add the remaining 1 tablespoon oil to the wok. Stir-fry the remaining beef in the same way, then transfer it to the plate. Cooking in batches prevents the beef from steaming and keeps it tender.

7. 7

   Add the mango to the hot wok and stir-fry briefly, about 30 seconds, just until warmed but still intact. Do not cook it until soft or mushy.

8. 8

   Return the beef and any accumulated juices to the wok. Add the cilantro and toss for about 30 seconds, until the cilantro is fragrant and slightly wilted and the beef is hot.

9. 9

   Serve immediately over steamed jasmine rice, with additional cilantro if desired.

Notes

The accessible source excerpt does not include the member-only ingredient list or directions, so quantities and method are reconstructed from the dish description and standard stir-fry technique. Use a ripe mango, and do not worry if the slices are not perfectly uniform. Serve with steamed jasmine rice.

Nutrition per serving

• main
• stir-fried
• beef
• quick meal
• Hong Kong-inspired
• fruit-based
• high-protein