Cantonese Beef With Mango

Ingredients:
3/4 pound lean beef, cut into thin strips about 1 1/2″ long by 1/4″ wide
pinch salt
1/2 teaspoon raw sugar
6 turns on a peppermill’s worth of coarsely ground black pepper
1 teaspoon thin soy sauce
1 teaspoon dark soy sauce
1 teaspoon Shao hsing wine
2 tablespoons cornstarch
3 tablespoons peanut oil
2″ cube fresh ginger, peeled and cut into thin slivers
1 fresh or frozen red jalapeno cut into thin slices on the diagonal
1 clove garlic, cut in half longitudinally, then sliced thinly
3 scallions, white parts cut into thin slices, tops cut into 1″ sections and reserved separately
1 not very ripe mango, peeled, seeded and cut into 1 1/2″-2″ long thin slices
1 1/2 tablespoons dark soy sauce
1 cup carrots cut on the diagonal into thin slices
1/2 red bell pepper, cut into thin slices the size of the mango slices
1 tablespoon chicken broth
2 teaspoons oyster sauce

Method:
Mix beef with all the ingredients up to (but not including) the peanut oil and allow to sit for 15-20 minutes.
Heat wok until white smoke appears. Add oil, and heat for another ten-twenty seconds.
Add ginger and chiles and stir fry for about twenty seconds. Add garlic and white part of scallions, and continue stir frying for about forty more seconds, or until all is quite fragrant.
Add beef and press into a single layer. Pour mango slices on top. Leave beef undisturbed for about a minute–wait until you can smell the meat browning before beginning to stir fry. Stir fry until most of the red has left the beef. Add the soy sauce, stir to combine well, then add the carrots and sweet peppers, stirring until meat loses the last of its raw look. Add chicken broth, continue stir frying until a thick sauce forms, clinging to the meat and vegetables.

Source:

Editor: Harry Bai