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.

RECIPE INSTRUCTIONS
1. 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.

2. 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.

3. 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.

4. Add the sauce and beef. Stir-fry until the sauce thickens, about 2 minutes, being careful not to overcook the beef.

5. Transfer to a serving platter. Scatter mango, cilantro and green onion overtop and serve immediately.

INGREDIENTS
1/2 cup light coconut milk
1/4 cup hoisin sauce
3 Tbsp brown sugar onion
2 Tbsp fish sauce
1 Tbsp natural peanut butter
1 Tbsp water
1 1/2 tsp minced fresh garlic
12 oz boneless grilling steak
2 tsp vegetable oil
1 1/2 cups sliced onion
2 cups sliced red bell pepper
1/2 cup diced mango
1/4 cup chopped cilantro or parsley
3 Tbsp chopped green onion

NOTES
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