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Mango beef

Delicious for a family supper and impressive enough to serve as a main course for a formal meal. What’s more, most of the work involved is preparatory – the cooking takes just a few minutes

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Ingredients (Serves 4-6)
  • 450g/1lb lean beef steak
  • 1 tbsp light soy sauce
  • 3 tsp rice wine or dry sherry
  • 2 tsp cornflour
  • 1 fresh mango
  • 11⁄2 tbsp groundnut oil
  • 2 tsp dark soy sauce
  • 1 tsp light soy sauce
  • Freshly cooked rice to serve

Cut the beef into slices around 5mm/1⁄4in thick x 5cm/2in wide and place in a bowl. Mix 1 tbsp light soy sauce and 2 tsp of the rice wine or dry sherry with the cornflour and, when fully combined, pour over the meat, turning the slices so they are well coated in the mixture.

Peel the mango, remove the stone and cut the flesh into thick strips.

Heat a wok or large, non-stick frying pan until it is very hot, then pour in the oil. Add the beef and stir-fry for 2 minutes to brown. (Undercook the beef, as it continues to cook enough after it is removed from the wok.)

Add the soy sauces and remaining rice wine or dry sherry, stir-fry for 30 seconds, then add the mango and heat through. Give the mixture a final turn and serve at once, spooned onto warm plates and accompanied by bowls of freshly cooked rice.

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