One of our all time favorites because it is such an unusual combination. The glaze that is formed by the mango makes this a spectacular dish that is shamefully easy and, like all Chinese cuisine, quick to prepare.

Rick Carlton 15 min. preparation, 5 min. cooking, for 4

1 lb partially frozen flank steak (round, chuck, or other thin steaks can also be used)

1 tbsp rice wine or dry sherry

1 tbsp soy sauce

1 tsp corn starch

1/4 tsp sugar

1/4 tsp pepper

4 cups rice

1 large mango

1" ginger root

4 tbsp oil (olive or sesame)

2 green onions

1. trim all fat and cut partially frozen flank steak WITH the grain of the steak into 3" pieces, then use large sharp knife (cleaver if possible) to thin slice steak ACROSS the grain

(slice at a 45 degree angle from top of steak to cutting board)

(partially frozen steak permits thinner slices to be cut)

2. marinate beef in wine, soy sauce, corn starch, sugar, and pepper for 15-20 min.

3. prepare rice, cover, and set aside

4. skin mango and cut into 1/4" slices and place in freezer to chill

5. diagonally thin slice green onions at white end, growing to 1" pieces at green end

6. cut peel from ginger root, cut into 1/4" squares, crush with side of knife, and chop finely

7. heat 4 tbsp oil in wok (or skillet) until smoking, then stir fry beef and ginger 1-2 min., remove and set aside.

8. toss mango slices into hot skillet for 15-30 sec., then add beef and green onions.

9. serve on 1 cup rice per person

This page was updated on 3-10-98. If you have queries or comments, email rcarlton@arkansas.net