Final Installment to the Martin Yan Trilogy – Mango Beef Recipe

It’s time to wrap up my tales of Martin Yan with one more recipe.  The reason for Martin Yan’s trip to Reno, NV was to demonstrate the amazing GE Monogram 48” Professional Range (I want, I want, I want).  Since this is not my area of expertise, I will defer to my sister where she breaks down the magical-ness of this stove on her blog.

Below is a video of Martin Yan putting together the Mango Beef dish.  The flavor combination of this meal was fantastic!!  You’ll notice many of the same ingredients are used as in the Kung Pao Chicken dish, but trust me; this recipe yields a much different flavor.  One of the beautiful things about cooking is that you can invoke many different tastes by making small tweaks to the same types of ingredients.

In the video, Chef Yan put a little bit of Bicardi Rum into the stir-fry.  I think it was mostly for show.  He wanted to demonstrate just how hot the pan was to show how Chinese food is cooked at high temp for short amounts of time.  I’ve never added rum to any of my stir-fry dishes, but I gotta say, it tasted pretty good matched up with the mango, beef and hoisin sauce.

I hope you enjoy this dish.  The difficulty in Chinese cooking is doing all the prep work.  Once your meat and veggies are all cut up, the cooking itself takes hardly any time.  Again, my ingredient amounts below are a guesstimate to what went in this dish.  As you saw in the video, nothing was carefully measured.  Over time and as you start feeling more confident in the kitchen; you’ll also adapt this style of cooking.  Mostly because it’s easier, and there are fewer dishes to wash if you don’t bother measuring everything.

½ lb flank steak
2 Tbsp chopped fresh ginger
1 tbsp fresh garlic
1 tbsp cooking sherry
1 tbsp cornstarch
½ green bell pepper (diced)
½ red bell pepper (diced)
½ jalapeno (diced, seeds removed)
½ white or yellow onion (diced)
1 cup mango (diced)
1 tsp hoisin sauce
1/2 tsp chili garlic sauce
1 Tbsp Rum (optional)
Soy sauce
Canola oil
Chicken broth
Cornstarch dissolved in chicken broth (for sauce)

In Chinese cooking, you must have all your ingredients prepped before starting to cook; otherwise, you can’t keep up because it cooks so fast.

Directions:  In a bowl, mix diced beef with tablespoon of cornstarch, cooking sherry and soy sauce.  Allow meat to marinate as you cut up all the other veggies.  Once all the veggies are prepped it’s time to put the dish together.  Heat pan on medium-high heat, once hot, add the cooking oil.   Put in the beef, garlic and ginger and allow it to sear and seal in juices before tossing it.  Next add the veggies; allow it all to cook.  Then add mango.  Add soy sauce, hoisin sauce, chili garlic sauce, chicken broth and cornstarch dissolved in chicken broth to make the sauce.  Stir and serve immediately.


Hope you enjoy this recipe.  Have a wonderful week!


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