Beef and Lamb - Beef With Mango and Ginger

450g (1lb) lean beef sliced thinly
1 x 5ml (1 tsp) olive oil
2 x 5ml (2tsp) grated ginger
1 ripe mango, peeled and sliced
2 spring onions, sliced into 3cm (1 inch) slices


Marinade 1 x 15ml (1 tbsp) white wine 1 x 15ml (1 tbsp) dark soy sauce 1 x 15ml (1 tbsp) dark soft brown sugar	Sauce 1 x 15ml sp (1 tbsp) dark soy sauce 1 x 15ml sp (1 tbsp) runny honey 2 x 5ml sp (1 tsp) lime juice 1 x 5ml sp (1 tsp) cornflour

Close Move

Dark soy sauce contains less salt than light soy sauce (a low salt version of light soy sauce is now available.)

	Energy (kcal)	226
	Protein	26.4
	Carbohydrate (g)	18.2
	Iron (mg)	2.8
	Total fat (g)	5.6
	Saturated (g)	2.0
	Unsaturated (g)	3.1

Prepare meat. Combine the marinade ingredients and marinate meat for 15 minutes (or longer if time allows).

Heat olive oil in a non-stick pan. Drain meat from the marinade and add to the pan with the ginger, making sure that all pieces are touching the base.

(If the pan is small, cook the meat in two batches so that all pieces are sealed quickly by the heat). Cook the meat thoroughly.

Combine the sauce ingredients, stirring well to disperse the cornflour.

Add mango and spring onions to the pan; stir briskly only long enough to heat the fruit and onions through.

Add the sauce and stir gently for 2 minutes to thicken the sauce and to cook the cornflour. Serve with boiled rice.

sirloin, rump, topside steaks.