Vegetable-Mango Beef Stir-Fry

Total Recipe Time: 30 to 35 minutes
Makes: 4 servings


  • 1 pound beef top sirloin steak, cut 1 inch thick
  • 3 teaspoons olive oil, divided
  • 2 cups jicama strips (cut 1-½ x ¼-inch)
  • 1 package (8 ounces) sugar snap peas
  • 1 red bell pepper, cut into thin strips
  • 1 cup fresh mango chunks
  • ⅓ cup reduced-sodium soy sauce
  • 3 cloves garlic, minced
  • 3 cups hot cooked instant rice


  1. Cut beef steak lengthwise in half, then crosswise into ¼-inch strips.
  2. Heat 1 teaspoon oil in large nonstick skillet over medium-high heat until hot. Add half of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove from skillet. Repeat with 1 teaspoon oil and remaining beef. Remove from skillet; keep warm.
  3. Heat remaining 1 teaspoon oil in same skillet over medium-high heat. Add jicama; stir-fry 1 minute. Add sugar snap peas and bell pepper; stir-fry 2 minutes or until vegetables are crisp-tender.
  4. Return beef to skillet. Carefully stir in mango, soy sauce and garlic. Cook 2 minutes or until heated through. Serve over rice.

Nutritional Information

Calories 581 Niacin 11.6 mg

(2 g saturated fat;
4 g monounsaturated fat)
9 g Vitamin B6 0.9 mg
Cholesterol 70 mg Vitamin B12 1.4 mcg
Sodium 780 mg Iron 7.9 mg
Carbohydrate 88 g Selenium 32.0 mcg
Fiber 7.0 g Zinc 5.3 mg
Protein 36 g Choline 129.2 mg

This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.

Grand prize winning recipe from the 2011 Beef Cookoff

This entry was posted in Minnesota Beef Council, Recipe Database, Recipe of the Month. Bookmark the permalink.

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