Mango Beef

This is an example of the "New Hong Kong Cuisine," and fast as well. Hong Kong chefs have adapted the exotic mango to new uses, as in this recipe. The soft texture and sensual sweetness of the fruit offer wonderful contrasts and complements to the sturdy familiar virtues of beef. Most of the work involved is preparatory; the cooking takes but a few minutes. Mango Beef is delicious and impressive enough to serve as a main course for either a family or a formal meal.


Preparation Time: 15 minutes

Cooking Time: 3 minutes

Serves: 4-6

Wok Selection: Ken Hom Classic Non-stick Carbon Steel Mini Wok


Ingredients (Serves Four)
  • 1 lb. (450g) lean beef steak
  • 1 tablespoon of light soy sauce
  • 2 teaspoons of rice wine or dry sherry
  • 2 teaspoons of cornflour
  • 1 fresh mango
  • 1 1/2 tablespoons of groundnut oil
  • 2 teaspoons of dark soy sauce
  • 1 teaspoon of light soy sauce
  • 1 teaspoon of rice wine or dry sherry

Cooking Instructions
  • Cut the beef into thick 1/4 in (5mm) x 2 in (5cm) slices using a sharp cleaver, and put them into a bowl. Add the light soy sauce, rice wine or dry sherry, and cornflour and mix well.
  • Peel and cut the mangoes into thick slices.
  • Heat your mini wok until it is very hot, then pour in the oil. Add the beef and stir-fry for 2 minutes to brown. Add the soy sauces and rice wine and stir-fry for 30 seconds. Then add the mangoes and heat through. Give the mixture a final turn and serve at once.

Pro Tips
  • Undercook the beef, as it continues to cook enough after it is removed from the wok.
ken hom vegetable stir fry cooking in wok
CURRENT ARTICLE: Mango Beef Recipe: Ken Hom Woks - 08/01/22

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