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 the original called for shirmp and I felt like steak would be a better fit here.
My whole family loved this Steak & Mango Stir Fry. We served it in bowls over Seeds of Change Brown Rice and Quinoa (instead of the rice noodles in the original recipe) and it got raving reviews all around. I love that we get our carbs, protein, and veggies all in one dish, and that it cooks up quickly, making it perfect for busy nights.
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
Stir Fry
- Flank steak – Other cuts that would work include flat iron or sirloin steak. Skirt steak will work if you can find one that’s not too fatty.
- Crushed red pepper – This dish isn’t spicy. The crushed red pepper just provides a little kick of flavor. If you’re doubtful, you can always leave it out.
- Black pepper
- Olive oil – Or other neutral oil, for coating your pan.
- Red onion
- Red bell pepper
- Fresh ginger – If you’re unable to use fresh ginger, add 1/4 teaspoon of ground ginger to your sauce.
- Fresh garlic – Fresh is best! If you are in a pinch, add 1/2 teaspoon of garlic powder to your sauce.
- Mango – Make sure your mango is ripe! If you’re unfamiliar with mangoes, check out this post on How To: Pick and Cut a Mango.
Sauce
- Water
- Fresh lime juice – Fresh is best! This is not the place for bottled lime juice. In a pinch, True Lime reconstituted with water is your best bet.
- Brown sugar – Adds a touch of sweetness to balance out the salt of the soy sauce.
- Soy sauce – I always use Aloha brand soy sauce. Kikkoman is very, very salty, so I would use their low sodium version. Coconut aminos are a great substitute if you need this dish to be gluten-free.
- Cornstarch – For thickening your sauce.
For Serving
- Hot rice – Or a microwave rice packet, to make things easier. We like the brown rice and quinoa ones from Seeds of Change.
- Fresh basil
- Chopped cilantro
- Fresh mint
How to Make Steak & Mango Stir Fry
- Everything happens fast with stir fry! First you’ll whisk your sauce ingredients together and set those aside. Then you’ll chop up some fresh herbs to have ready for serving.
- Your thinly sliced steak gets tossed in crushed red pepper and black pepper (don’t add any salt, as there’s enough in the sauce already!) and tossed into a hot, oil-coated pan for a quick stir fry.
- The meat is transferred to a plate while you stir-fry your ginger, red onion and red pepper. Then you’ll toss in your fresh garlic, mango, and steak. All of that is stir fried together until the meat is done to your liking.
- At that point you’ll add your sauce and cook just until thickened.
- Serve immediately over hot rice, sprinkled with the mixed herbs.
Storing and Other Tips
- Store leftovers in an airtight container in the fridge and enjoy within 3-4 days for best results.
- Pop your meat in the freezer for 15-20 minutes before slicing. This will help firm it up enough to cut nice, thin slices!
Frequently Asked Questions
Fresh mango works best. It will hold it’s shape and you can be sure you’re using one that’s perfectly ripe. You could use frozen mango in a pinch, just be sure to thaw it and drain it well. Add it at the very end of cooking, just until warmed through.
While the leftovers are still good, I prefer to cook this meal fresh if serving multiple people. You can always make your sauce and slice your meat and veggies ahead of time and store them in the fridge in separate containers until ready to cook.
Sure! I’d recommend boneless, skinless chicken thighs, cut into bite sized pieces. The thighs have more flavor than chicken breasts and are more forgiving when stir-frying over high heat. Just be sure to cook it all the way through, until the internal temperature of the largest pieces reaches 165°F.
Steak & Mango Stir-Fry
Ingredients
Sauce
- 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
Herb Mix
- ¼ cup fresh basil roughly chopped or torn
- 2 tablespoons chopped cilantro
- 2 tablespoons chopped fresh mint
Stir Fry
- 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
For Serving
- hot steamed rice or microwave brown rice and quinoa pouch
Instructions
Make the Sauce and the Herb Mix
- Whisk together the water, lime juice, sugar, soy sauce, and corn starch. Set aside.
- Toss together the basil, cilantro, and mint and set aside.
Stir Fry
- Sprinkle the sliced 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.
Notes
- Nutrition information does not include rice.
Questions & Reviews
Wow! I have to try this! Looks so good 🙂
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.
Yum. This looks tasty! I always need new dinner ideas and these flavors scream springtime!
Mangoes are on sale this week. It’s a sign that I need to make this!!
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.
This looks amazing…fresh and delicious! Thanks for another awesome recipe and I have to say I just love your posts!
Oh and I love it when you ladies put the nutritional information on there, thank you!
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.
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.
Love this, and low cal! Perfect 🙂
I have a beautiful mango sitting on my counter and was wondering what to do with it! Hello, steak and mango stir fry.