The taste of this dish skews slightly retro, a little bit sweet-and-sour. Using a mango that's ripe makes all the difference. Serve on its own, or with steamed rice or Asian noodles.
NEED TO KNOW
|Type of dish||Stir-fry|
|Cooking time||<30 min|
|1/3 cup homemade or store-bought no-salt-added chicken stock|
|2 Tbsp tomato sauce|
|2 Tbsp apple cider vinegar|
|2 Tbsp soy sauce|
|2 Tbsp sugar|
|2 tsp cornflour|
|1 tsp chili garlic sauce, or more to taste|
|200g sirloin steak|
|Freshly ground black pepper|
|1 small onion|
|About 300g broccoli|
|1 yellow or orange pepper|
|1 large mango|
|5cm piece fresh ginger root|
|2 cloves garlic|
|2 Tbsp peanut oil|
|Leaves from 4 to 6 stems coriander|
1. Combine the chicken stock, ketchup, vinegar, soy sauce, sugar, cornflour and chili garlic sauce in a mixing bowl, stirring to incorporate.
2. Cut the meat into thin strips that are no more than 5cm long. Season with salt and pepper to taste, then add them to the mixing bowl as you work. Toss to coat.
3. Cut the onion in half, then into thin half-moons. Cut the broccoli florets into bite-size pieces; peel the stalks and cut them into thin slices. If using the pepper, cut into thin strips, discarding the seeds and membranes. Peel the mango, then cut the flesh into medium dice. Peel and mince the ginger and garlic, which can be combined as you work.
4. Heat a wok or large, deep-sided saute pan over medium-high heat. Add the oil; once it has started to shimmer, swirl to coat. Add the onion and sliced broccoli stalks. Stir-fry for 2 minutes, then add the pepper, if using, and the broccoli florets, ginger and garlic. Stir-fry for 2 or 3 minutes, just until the florets begin to soften and change color.
5. Add the meat and its marinade; stir-fry until the meat loses its raw look and the marinade is well incorporated and forms a slightly thickened sauce. Stir in the mango; cover and reduce the heat to low; cook for about 3 minutes.
6. Meanwhile, finely chop the coriander leaves.
7. Uncover and taste the stir-fry; add chili garlic sauce as needed. Divide among individual plates or bowls; garnish with the cilantro. Serve right away.
Adapted from "One Pan, Two Plates: More Than 70 Complete Weeknight Meals for Two," by Carla Snyder (Chronicle, April 2013).
- Washington Post
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