lesleychef

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Mango Beef
Serves 4 to 8

1 pound beef eye round sandwich steaks, cut in strips

Marinade:
1/4 cup hoisin sauce
juice of 2 limes
1 tablespoon soy sauce or teriyaki sauce
3 tablespoons rum (1 nip) (Captain Morgan’s mango flavored rum if available)
1 tablespoon minced ginger or 1 teaspoon ground ginger
3 cloves garlic
1 teaspoon sesame oil
3 teaspoons Jamaican style barbecue rub (spice)

2 tablespoons olive oil or unsalted butter
1/2 red pepper, chopped
1/2 yellow pepper, chopped
1/2 green pepper, chopped
1 onion, chopped
2 cloves garlic, chopped
1/2 cup chopped cashews or peanuts
1 mango, cubed

Marinate the beef in the hoisin sauce, lime juice, soy sauce, rum, ginger, garlic, sesame oil, and barbecue rub. In a 12-inch skillet, heat 2 teaspoons olive oil or unsalted butter and sauté the pepper, onion, and garlic until soft. Add the sandwich steak strips and marinade and cook until the steak strips are tender. Add the chopped nuts. Add the mango cubes and any juice. Cook until the marinade thickens and serve with rice pilaf with peas.

Rice Pilaf:
2 tablespoons unsalted butter
1 onion, chopped
1/2 red pepper, chopped
1/2 yellow pepper, chopped
1/2 green pepper, chopped
2 cloves garlic
1 cup rice
1 3/4 to 2 cups water or chicken broth, to cook according to package directions
1 cup frozen peas, thawed
salt
pepper

Rice: In a 3-quart saucepan, melt the butter and sauté the onion, pepper, and garlic. Add the rice and broth and bring to a boil.
Cover and lower heat.
When rice is almost cooked, add 1 cup peas, mix thoroughly, and allow to heat through and the rice to finish cooking.
Add salt and pepper to taste.
Turn off heat and remove cover.
Allow rice to sit for several minutes. Fluff with fork.