The taste of this dish skews slightly retro, a little bit sweet-and-sour. Using a mango that’s ripe makes all the difference. From chef-cookbook author Aliza Green: If the area around the stem looks plump and round, and the fruit has a sweet, fruity aroma and is slightly soft to the touch (like an avocado), you’re good to go.
Beef, Broccoli and Mango Stir-Fry
3 to 4 servings
Serve on its own, or with steamed rice or Asian noodles. Adapted from “One Pan, Two Plates: More Than 70 Complete Weeknight Meals for Two” by Carla Snyder.
1/3 cup homemade or store-bought no-salt-added chicken broth
2 tablespoons ketchup
2 tablespoons apple cider vinegar
2 tablespoons low-sodium soy sauce
2 tablespoons sugar
2 teaspoons cornstarch
1 teaspoon chili garlic sauce, or more to taste
8 ounces top sirloin or skirt steak
Kosher salt
Freshly ground black pepper
1 small yellow onion
About 13 ounces broccoli stalks
1 yellow or orange bell pepper (optional)
1 large (about 13 ounces) mango
2-inch piece fresh ginger root
2 cloves garlic
2 tablespoons peanut oil
Leaves from 4 to 6 stems cilantro
Combine the broth, ketchup, vinegar, soy sauce, sugar, cornstarch and chili garlic sauce in a mixing bowl, stirring to incorporate.
Cut the meat into thin strips that are no more than 3 inches long. Season with salt and pepper to taste, then add them to the mixing bowl as you work. Toss to coat.