Szechwan Mango Pepper Steak Stir-Fry
I love to use a wok for easy and satisfying meals when time is of the essence. Stir-fries can be packed with fresh produce, your favorite protein and are on the dinner table in no time! This recipe uses one of my favorite cuts of beef, flank steak, and pairs it with colorful red peppers and mangoes as well as some peanuts for crunch! It has a little bit of heat, but isn’t too spicy so it’s sure to be a crowd pleaser.
Keep reading for this quick and easy award-winning stir-fry recipe!
Everyone say “hi” to the winner of our stir-fry contest, Loanne Chiu!
Loanne says, “Stir frying to me is the quickest way to get dinner on the table since meat and vegetables are all stirred up in one wok while the rice is cooking in my rice cooker. The combinations are endless in the variety of meats as well as in the choice of vegetables. This dish is just one variation, but it is rare for me to add fruit, in this case mangoes. They say that a good dish should stimulate all your senses, which is something I believe in. My stews and sitr-fry dishes often taste salty-sweet-sour-spicy and sometimes have a hint of bitterness by adding certain herbs. I tried to stimulate all taste buds with my Szechwan Mango pepper Steak and wanted to add vibrant colors for visual appeal. Mangoes and red bell peppers were easy choices.”
Szechwan Mango Pepper Steak Stir-Fry (click here to print recipe)
1 lb Flank Steak, slightly frozen
2 Tbsp Frozen Pulp Free Orange Juice, thawed
1/2 cup Szechuan Stir Fry Sauce
3 Tbsp Asian Sweet Chili Sauce
2 Tbsp Cornstarch
6 Tbsp Oil, divided
1 1/2 cup Red Bell Peppers, seeded, cut in chunks
2 tsp Grated Ginger Root
2 tsp Grated Garlic Cloves
2 Tbsp Water
1 cup Finely Cut Scallions
1 1/2 cup Peeled, cut up sweet mangoes
1/2 cup Cocktail Peanuts
Cut beef against the grain into thin 1/4″ thick strips. In a bowl, mix orange juice, Szechwan sauce, and chili sauce. Add beef and mix well. Let marinate for 15 minutes, then drain beef but reserve marinade. Mix beef with cornstarch.
In a wok, heat 3 tablespoons oil until hot. Brown half of beef on all sides for about 3 minutes. Remove to plate. Add 2 tablespoon oil to the wok and repeat procedure with remaining beef. Remove to plate.
Heat remaining oil in wok. Stir fry bell peppers, ginger and garlic for 1 minute. Add water and left over beef marinade. Stir another 1-2 minutes. If too dry, add 1 tablespoon more water at a time. Add beef back to wok and stir. Adjust salt to taste by adding more Szechwan sauce if preferred. Stir in scallions. Finally, add mangoes, cook only until heated through. Do not stir mangoes too much into dish because you want to show off its beautiful, bright yellow color. Sprinkle with peanuts. Serve piping hot with white steamed rice.
You can reduce the amount of chili sauce if this is too spicy for you. Stir fried pepper steak is virtually served in any Chinese buffet restaurant in the US, making it one of the most boring Chinese dishes. The result is a colorful presentation of brown beef, yellow mangoes, red bell peppers and green scallions. Sprinkled with peanuts, my dish also displays different textures: crunchy nuts, soft mangoes, crisp bell peppers and velvety beef coated in cornstarch. Enjoy!
And, of course, we are also happy to honor the Reader’s Choice winner, “Stir-Fry Spicy Asian Brussels Sprouts!”
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