Steak & Mango Stir-Fry
This delicious stir fry comes together quickly. Serve over hot rice.
Servings people
Ingredients
- 3 tablespoons water
- 2 tablespoons fresh lime juice
- 1 tablespoon brown sugar
- 2 teaspoons soy sauce if this needs to be gluten-free, check the soy sauce label
- ½ teaspoon cornstarch
- 12 ounces flank steak thinly sliced (if it’s semi-frozen, it’s easier to slice)
- ¼ teaspoon crushed red pepper
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon cooking oil olive, coconut, or canola, divided
- 1 small red onion sliced
- 1 medium red bell pepper sliced
- 1 tablespoon minced fresh ginger
- 1 teaspoon minced fresh garlic
- 1 cup cubed ripe (but not too ripe) mango
- ¼ cup fresh basil roughly chopped or torn
- 2 tablespoons chopped cilantro
- 2 tablespoons chopped fresh mint
Instructions
- Whisk together the water, lime juice, sugar, soy sauce, and corn starch. Set aside.
- Toss together the basil, cilantro, and mint and set aside.
- Sprinkle the steak with crushed red pepper and black pepper and toss to combine.
- 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, and 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.
Nutrition
Serving: 0.25of recipe, Calories: 218kcal, Carbohydrates: 10g, Protein: 25g, Fat: 9g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.01g, Cholesterol: 66mg, Sodium: 591mg, Potassium: 446mg, Fiber: 2g, Sugar: 6g, Vitamin A: 1172IU, Vitamin C: 44mg, Calcium: 42mg, Iron: 2mg
Calories: 218kcal
Cost: $13
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