BEEF: Try this recipe when mango is in season.

BEEF WITH MANGO:

12 oz. beef filet, thinly sliced and cut into strips

2 ripe mangoes, peeled and stone removed, cut into wedges

1 green pepper + 2 red peppers, diced                                    

1 green onion, cut into long pieces                                                     

1 clove garlic, crushed                                    

¼ cup sliced shallots   

3-4 tbsp. cooking oil                                                   

6 tbsp. sugar

2 cups water                                                               

1 tbsp. rice wine

seasoning for beef:

   ¼ tsp. salt                                                     

   ½ tsp sugar

   1 tsp. each light and dark soy sauce             

   1 tsp. tapioca starch

   dash of sesame oil and white pepper                       

   1 tbsp. grated ginger

   2 tbsp. water                                                

   2 tbsp. cooking oil

sauce:

   ¼ tsp. salt                                                     

   ½ tsp. tapioca starch

   2 tbsp. each sugar, tomato ketchup and white vinegar

Marinate beef with seasoning ingredients for 30 minutes. Bring water to a boil in a small saucepan. Add sugar and stir to dissolve. Remove from heat and add mango pieces. Let stand for 30 minutes, then drain and reserve.

Add 1 tbsp. oil to wok or non-stick saucepan and heat until hot over high heat. Cook peppers until just softened. Add green onion and shallot. Cook for 1-2 minute. Remove with a slotted spoon. Add 2 tbsp. oil and heat until hot. Add beef and stir-fry 2-3 minutes or until no longer pink. Sprinkle in rice wine. Return vegetables to pan. Mix sauce ingredients together and add to beef mixture in pan. Cook until well mixed and bubbling, adding a little bit of cold water if sauce is too thick. Add mango and mix in. Serve right away.