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Don't be put off fish sauce by its strong aroma-the flavor is much more mellow once it's cooked. If you can't find fish sauce, use either soy sauce or oyster sauce. The steaks I like to use are sirloin, rib-eye, filet or New York strip, but chicken, pork or tofu make good substitutes for the beef. The most delicious mangos are from Indonesia-they're sweet and tender.
| 1/2 cup light coconut milk |
12 oz boneless grilling steak |
| 1/4 cup hoisin sauce |
2 tsp vegetable oil |
| 3 Tbsp brown sugar |
1 1/2 cups sliced onion |
| 2 Tbsp fish sauce |
2 cups sliced red bell pepper |
| 1 Tbsp natural peanut butter |
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| 1 Tbsp water |
1/2 cup diced mango |
| 1 1/2 tsp minced fresh garlic |
1/4 cup chopped cilantro or parsley |
| 2 tsp cornstarch |
3 Tbsp chopped green onion |
- For the sauce, whisk the coconut milk, hoisin sauce, sugar, fish sauce, peanut butter, water, cornstarch, garlic and ginger in a bowl until smooth. Set aside.
- Spray a barbecue or a non-stick grill pan with cooking oil and heat to high. Grill the beef until medium-rare, about 5 to 8 minutes. Let it rest 5 minutes. Slice the steak thinly and keep covered.
- Spray a non-stick skillet with cooking oil, add the vegetable oil and place over medium heat. Stir-fry the onions until softened, about 5 minutes. Add the red pepper and stir-fry for 3 minutes.
- Add the sauce and beef. Stir-fry until the sauce thickens, about 2 minutes, being careful not to overcook the beef.
- Transfer to a serving platter. Scatter mango, cilantro and green onion overtop and serve immediately.
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Nutritional Analysis
per Serving
| Calories |
290 |
| Protein |
18 g |
| Fat |
10 g |
| Saturated Fat |
4g |
| Carbohydrates |
28 g |
| Cholesterol |
48 mg |
| Sodium |
460 mg |
| Fiber |
3g |
Prep Time:15 minutes
Cook Time:15 minutes
Make Ahead:Prepare sauce up to 3 days in advance and refrigerate.
Serves 4
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