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Mango Beef with Cashews


1 lb of lean beef round or sirloin steak.
1 garlic clove, finely chopped.
1 tablespoon of light soy sauce.
1 tablespoon of rice wine.
1 teaspoon of cornstarch.
Salt and freshly ground black pepper.
2 ripe mangoes.
1 tablespoon of sunflower oil.
2 tablespoons of chopped fresh cilantro.
1 oz unsalted cashew nuts, coarsely crushed.


Trim any fat from the beef and cut into quarter-inch strips.

Place in a bowl and mix with garlic, soy sauce, rice wine, cornstarch, salt and black pepper.

Cover and chill for 30 minutes.

Peel the mangoes and slice flesh off the large flat pit in the middle of each fruit. Cut

flesh into thick, even slices, reserving a few small strips for garnish.

Heat the sunflower oil in a nonstick or well-seasoned wok and stir-fry the beef mixture for 4 minutes or until beef is browned all over.

Stir in the sliced mango and cook over a low heat for 3 minutes to heat through.

Sprinkle with chopped cilantro and crushed cashew nuts.

Garnish with reserved mango.

Serve on a bed of rice.

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