Best 4 Chinese Beef And Mango Stir Fry Recipes

Tantalize your taste buds with a delectable journey to the Orient with this Chinese Beef and Mango Stir-Fry extravaganza! This vibrant dish is a symphony of flavors that dances on your palate, combining the tender chewiness of marinated beef with the juicy sweetness of ripe mangoes.

Accompanying this main attraction is a delightful entourage of complementary recipes that cater to diverse dietary preferences and culinary curiosities. For those seeking a vegetarian alternative, the Stir-Fried Snow Peas with Garlic and Ginger offers a crisp and refreshing medley of flavors. Experience the umami-rich depths of Shiitake Mushrooms Stir-Fried with Bok Choy, a savory delicacy that showcases the earthy notes of shiitake mushrooms against the tender crunch of bok choy. And to complete this culinary voyage, indulge in the classic Steamed Jasmine Rice, a fluffy and fragrant canvas that perfectly complements the bold flavors of the stir-fries. Prepare to embark on a culinary adventure that will leave you craving for more!

Here are our top 4 tried and tested recipes!

EASY CLASSIC CHINESE BEEF STIR FRY

Easy Classic Chinese Beef Stir Fry image

Made with a classic Chinese stir fry sauce, this is a great recipe to use up whatever leftover greens you have in the fridge! Instead of making this Sauce, you can use my All Purpose Stir Fry Sauce (see Note 1) If using economical beef, consider tenderising it the Chinese way ("velveting", simple, highly effective, see Note 5!)

Provided by Nagi | RecipeTin Eats

Categories Dinner Stir Fry

Time 23m

Number Of Ingredients 19

Ingredients

3 tsp cornstarch / corn flour*
2 tbsp + 1/3 cup water (, separated)
2 tbsp soy sauce ((Note 2)*)
1 tbsp oyster sauce*
2 tbsp Chinese cooking wine OR Mirin ((Note 3)*)
1 tsp white sugar*
1/2 tsp sesame oil ((optional)*)
Dash of black pepper*
2 tbsp peanut oil
1 garlic clove (, crushed)
7 oz / 200 g beef (, good quality, thinly sliced (Note 4))
1/2 small onion (, sliced (yellow, brown or white))
1/2 red bell pepper / capsicum (, sliced)
1 small carrot (, halved lengthwise and sliced thinly on the diagonal)
3 baby pak choy / bok choy (, quartered lengthwise)
2 stems scallion / shallots (, cut into 1.5"/3cm pieces)
Steamed white rice
Sesame seeds ((optional))
Fresh cilantro / coriander ((optional))

Steps:

Combine the cornstarch and 2 tbsp of water in a small bowl, mix until smooth.
Mix in remaining Sauce ingredients EXCEPT the 1/3 cup water.
Place the beef and 2 tbsp of Sauce in a bowl and mix gently. Set aside for 15 minutes.
Add 1/3 cup water into the remaining Sauce. Set aside.
Heat oil in wok over high heat. Add garlic and cook for 15 seconds.
Add onion and cook for 1 minute.
Add the beef and cook until it changes colour from red to light brown but not cooked through.
Add bell pepper and carrots and stir fry for 30 seconds.
Add Sauce and cook for 30 seconds.
Add pak choy and scallions/shallots and cook for a further 1 minute until the Sauce is thickened.
Remove from heat immediately.
Serve immediately with rice - or for a low carb, low cal option, try Cauliflower Rice! Garnish with sesame seeds and cilantro, if using.

STIR FRIED BEEF WITH MANGO

Stir Fried Beef With Mango image

An Oriental combination that is refreshingly different. You'll need a wok to cook this. From a book of Chinese cooking.

Provided by CulinaryQueen

Categories Fruit

Time 35m

Yield 2 serving(s)

Number Of Ingredients 10

Ingredients

225 g filet of beef
1 tablespoon red wine
1 tablespoon soy sauce
1 teaspoon cornflour
1/4 teaspoon sugar
1/4 teaspoon black pepper
1 large mango, cut into 1/4 inch slices
4 tablespoons peanut oil or 4 tablespoons vegetable oil
1 tablespoon fresh ginger, shredded
1 tablespoon spring onion, thinly sliced

Steps:

Cut beef into thin bite-sized slices.
Combine marinade ingredients in a bowl, add beef and marinade for 20 minutes.
Set wok over a high heat.
Add oil and wait until it's almost smoking, then reduce heat to moderate.
Add beef and ginger and stir-fry for 1-2 minutes and remove with slotted spoon.
Toss the mango slices in the hot oil then return the beef and ginger to wok along with the spring onions.
Stir over the heat about 1 minute.
Serve over rice.

Nutrition Facts : Calories 381.7, Fat 27.9, SaturatedFat 4.8, Sodium 506, Carbohydrate 33.3, Fiber 3.6, Sugar 28.4, Protein 2.8

BEEF VEGETABLE STIR-FRY

Beef Vegetable Stir-Fry image

This Beef Vegetable Stir-Fry is a quick and easy dish to make anytime. Made with tender beef, crunchy vegetables, and a perfectly flavored sauce--it makes for an ideal weeknight dish.

Provided by Bill

Categories Beef

Time 40m

Number Of Ingredients 19

Ingredients

12 ounces flank steak ((sliced ⅛-inch thick into 2- to 3-inch pieces))
1 teaspoon water
¼ teaspoon baking soda
1 teaspoon cornstarch
2 teaspoons vegetable oil
4 cups bok choy ((250g, cut into 1x3-inch pieces, washed and drained))
¾ cup Bunashimeji or Beech mushrooms, washed and drained ((50g))
¾ cup sugar snap peas or snow peas ((65g, washed and drained))
½ cup warm water or beef stock
¼ teaspoon sesame oil
2 teaspoons light soy sauce
1 teaspoon dark soy sauce ((or mushroom flavored dark soy sauce if you have it))
1 tablespoon oyster sauce
¼ teaspoon sugar
3 tablespoons canola oil ((divided))
½ teaspoon minced ginger
2 cloves garlic ((finely minced))
1 tablespoon Shaoxing wine
2 teaspoons cornstarch ((mixed with 1 tablespoon water))

Steps:

Mix together the marinade ingredients with the beef until well-coated, and set aside for 30 minutes or overnight. Next, prepare your veggies and set aside.
In a small bowl, mix the water (or beef stock, if using), sesame oil, soy sauces, oyster sauce and sugar, and set aside.
Heat your wok on high heat and spread 2 tablespoons of oil around the perimeter to coat. Once the wok and oil start to smoke, add the beef, and use your metal wok spatula to spread the beef in one even layer. Sear for 30 seconds. Turn the beef to sear the uncooked sides for another 30 seconds. At this point, the beef should be about 80% done. Turn off the heat and transfer the beef back to the marinade bowl.
Next, with the heat back on high, add the ginger and 1 tablespoon of oil to the wok. Cook for 10 seconds, and add the garlic. After 5 seconds, add the mushrooms and stir fry for another 15 seconds, giving them a good sear. Add the Shaoxing wine.
Next, add the snap peas and the bok choy, and stir fry on the highest heat for another 20 seconds until the bok choy begins to wilt. Stir in the beef and your prepared sauce mixture. Gather everything in the center of the wok.
When everything comes back up to a simmer, and the sides of the wok begin to super-heat, Stir fry everything in a circular motion so the beef and vegetables hit the sides of the wok--this gets you that wok hay flavor!
Pour the cornstarch slurry in the center of the wok while stirring. The sauce will immediately thicken, so work fast to stir everything together for another 20 seconds to evenly coat the beef and vegetables in the sauce. There should not be any standing sauce - everything should be clinging to the beef and vegetable stir fry. This is the classic restaurant-style preparation, but you can add more stock and salt or soy sauce to taste if you like a saucier stir-fry.
Turn off the heat and transfer your beef vegetable stir-fry to a serving plate; you can also dish it out individually on a bed of rice for a great one-plate meal. Enjoy immediately. Though you probably don't need us to tell you that.

Nutrition Facts : Calories 377 kcal, Carbohydrate 12 g, Protein 29 g, Fat 23 g, SaturatedFat 6 g, Cholesterol 68 mg, Sodium 797 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

STIR-FRIED MANGO CHICKEN

Stir-Fried Mango Chicken image

I fell in love with the mango chicken dish at a great Chinese restaurant years ago, so I tried to make it at home! Here is my version--easy, fresh, and delicious! The colors are beautiful and there is ample sauce for your rice. Don't forget to put some rice on before you start this, as it goes quick!

Provided by Salt-n-Light

Categories Chicken Stir-Fry

Time 30m

Yield 4

Number Of Ingredients 12

Ingredients

1 cup mango nectar
½ cup chicken stock
2 tablespoons cornstarch
2 tablespoons soy sauce
1 tablespoon olive oil
1 pound skinless, boneless chicken breast, cut into 1/4-inch strips
1 small onion, halved and sliced
1 clove garlic, crushed
1 medium red bell pepper, cut into 1/2-inch strips
1 medium green bell pepper, cut into 1/2-inch strips
2 medium mangos - peeled, seeded, and cut into thin strips
2 cups hot cooked rice

Steps:

Whisk mango nectar, chicken stock, cornstarch, and soy sauce together in a bowl until well combined; set sauce aside.
Heat oil in a large pan or wok over medium-high heat. Add chicken, onion, and garlic and fry until onion is soft and chicken is no longer pink in the center and the juices run clear, 3 to 5 minutes.
Add bell peppers to the pan and toss gently. Cover and steam until softened but still firm, about 3 minutes. Add mangos; cook until heated through, about 1 minute.
Give reserved sauce another quick whisk and stir gently into the pan. Cook until sauce is thick, 1 to 2 minutes; peppers and mangos should still be firm, not mushy!
Remove from heat and serve with rice.

Nutrition Facts : Calories 407 calories, Carbohydrate 58.7 g, Cholesterol 65.1 mg, Fat 6.9 g, Fiber 4.1 g, Protein 28.1 g, SaturatedFat 1.5 g, Sodium 529 mg, Sugar 27.2 g

Tips:

Mise en Place: Before you start cooking, make sure you have all your ingredients prepped and measured. This will help you stay organized and avoid scrambling during the cooking process.
Use a Wok: If you have one, use a wok to stir-fry the beef and vegetables. A wok's shape and high heat help to create a quick and even sear, resulting in tender and flavorful beef.
Tenderize the Beef: To ensure the beef is tender, consider marinating it in a mixture of soy sauce, rice wine, and cornstarch for at least 30 minutes before cooking.
Slice the Beef Thinly: For best results, slice the beef against the grain into thin strips. This will help it cook quickly and evenly.
Cook the Beef in Batches: If you're cooking a large amount of beef, cook it in batches to prevent overcrowding the pan. Overcrowding can lead to uneven cooking and steamed beef.
Use High Heat: Stir-frying is a high-heat cooking method, so make sure your wok or pan is nice and hot before adding the ingredients. This will help create a sear on the beef and vegetables, locking in their flavors.
Add the Sauce Gradually: When adding the sauce to the stir-fry, do it gradually and taste as you go. This will help you achieve the desired level of flavor without overdoing it.
Serve Immediately: Stir-fries are best served immediately after cooking, while they're still hot and fresh. This will ensure the flavors are at their peak.

Conclusion:

This Chinese beef and mango stir-fry is a quick, easy, and delicious meal that's perfect for a weeknight dinner. The tender beef, sweet and tangy mango, and crunchy vegetables are all coated in a flavorful sauce that will leave you craving more. So next time you're looking for a satisfying and flavorful meal, give this stir-fry a try - you won't be disappointed!

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