The unique flavors of mangoes and beef are further accented with tart apples, macadamia nuts, and hint of heat from jalapeno chilies.
- 3/4 pound beef sirloin, cut into 1/2-inch cubes
- 1 ripe mango (about 1 lb.) or pear
- 1 large Granny Smith or other tart apple
- 2 tablespoons cooking oil
- 1 teaspoon minced ginger
- 1/4 cup diced red bell pepper
- 2 tablespoons plum sauce
- 1 tablespoon Chinese rice wine or dry sherry
- 2 teaspoons soy sauce
- 1/4 cup whole macadamia nuts or blanched almonds
- 1/2 fresh red jalapeño chili, sliced
- 1 tablespoon oyster-flavored sauce
- 1 teaspoon cornstarch
- Getting Ready
Combine marinade ingredients in a bowl. Add beef and stir to coat. Let stand for 10 minutes.
- Peel mango and cut flesh from seed; cut flesh into 3/4-inch cubes. Peel and core apple; cut into 1/2-inch cubes.
Place a Circulon Ultimum 13.75-Inch Wok over high heat until hot. Add 1-1/2 tablespoons oil, swirling to coat sides. Add ginger and cook, stirring, until fragrant, about 10 seconds. Add beef and stir-fry until no longer pink, 1-1/2to 2 minutes. Remove meat and ginger from pan.
- Add remaining 1/2 tablespoon oil to wok, swirling to coat sides. Add mango, apple, and bell pepper; stir-fry for 2 minutes. Return meat to wok and add plum sauce, wine, and soy sauce; cook until heated through. Add nuts and mix well.
- Place on a serving plate and garnish with chili slices.