You know how when you read through some recipes, you know you’re going to love them? That’s totally how I felt when I read this recipe. Except I knew I wanted to change things. And I knew exactly what I wanted to change. Because I’m a jerk and I can’t leave stuff alone (and I love steak and mangoes together way more than I love shrimp and mangoes together…something about the textures of simultaneous shrimp and mangoes gives me the heebie jeebies.)

My whole family loved this meal. we served it in bowls over Seeds of Change Brown Rice and Quinoa (instead of the rice noodles in the original recipe). My 1-year-old and my husband ate every bite. The two bigger kids were not as enthusiastic, but since I measure dinner success with them by the amount of tears shed, this one was a rousing success.

To get started, you’re going to make the sauce for the stir fry. You’re going to need water, freshly squeezed lime juice, brown sugar, soy sauce, and corn starch. Oh, and the measuring spoons–the last time I posted a picture with these measuring spoons in it, people went crazy. I got them from Anthropologie, and while they don’t have the exact same colors anymore, they have a similar set here. Happy…end of March? Sure. That’s a thing.

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Whisk together the water, lime juice, sugar, soy sauce, and corn starch. Set aside.

Thinly slice 12 ounces of flank steak (partially freezing it helps a LOT)

 

and sprinkle the steak with crushed red pepper and black pepper

and toss to combine.

Make sure your produce is prepped–a sliced red onion, a sliced red bell pepper, garlic, ginger, a mango, and fresh basil, cilantro, and mint leaves.

Heat half of the oil in a large skillet or wok over high heat. When hot, add the steak and cook for about 3-4 minutes or until almost cooked through. Remove from the pan and set aside. Heat the remaining oil in the skillet and add the onion, pepper, and ginger. Cook for 1-2 minutes or until tender-crisp. Add the garlic, steak, mango and stir-fry until the steak is cooked through. Add the sauce and cook until thickened slightly. Serve immediately over rice and sprinkle with herb mixture. Serves 4.


Calories: 215
Fat: 11
Fiber: 2
Carbs: 13
Protein: 16
WW Points Plus: 6

 

13 comments

  1. yum. love your writing on this post. feels like one of those posts where your real sass/ sarcasm ( which i love) shines through. feels like you. ok that sounds weird. how can i possibly know you from 5 years of reading recipes? i don’t even know. but anyways. yum.

  2. Sounds delicious! I love that you measure dinner success by the number of tears shed. Whenever my 9-year-old says the prayer before dinner she says “please bless us that we won’t complain about what we are having for dinner.” Every. Single. Time. Even if we are having pizza or some other food that everyone loves, which I kind of don’t get, but whatever. So I hear you on that one.

  3. I love mangos. I love Asian influenced food. It’s been a while since I have had steak. So that sounds mighty good! You made me laugh on your ‘tear
    meter’ for how well the dinner went. I would have been slurping up this recipe right along with your husband and one year old.

  4. Looks so delicious! Also, I just tried the Asian Lettuce Wraps from the “Savoring the Seasons” cookbook….yum! I was especially thrilled about the ginger. I love the way it smelled when I was mincing it, so I will for sure not be intimidated by it again. Cooking win.

  5. Made this for dinner with my mother-in-law. It’s been difficult finding recipes our husbands like and is also diet-friendly. This recipe was a home run! The guys even had seconds! And I was wondering about the herbs, but they were the perfect addition. Thank you for another “keeper”!

  6. This turned out so wonderful and I loved the addition of herbs!

    A couple of things…1) I sure wish I had a garden so that this meal wouldn’t cost so much. $20(Texas) but the steak was worth it. 2)We added the sauce with the steak, mangoes and garlic which I’m glad we did or everything else would’ve been overcooked. 3) I always double the amount of sauce ya’ll call for. 4) My husband and I are both students and made this at 9pm after we got home from grocery shopping. I wouldn’t put this in the 30 min. meal category because even with both of us prepping, it still took us an hour to get it all completed.

    This is a long list of complaints, but I didn’t intend it to be. Please take it as more of suggestions if your a newly married couple with a budget and not getting home until 9-10pm from campus.

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