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Stir-Fried Beef with Mango and Cilantro

Stir-Fried Beef with Mango and Cilantro

By Hisham Ali HassanMarch 27, 2025

  • Makes
    4 servings
  • Cook Time
    40 minutes
  • Rating

Hong Kong home cook Edith Lam taught us this speedy stir-fry of meaty steak, sweet mango and a hearty dose of cilantro. Lam used paper-thin shaved steak; for our version, we use boneless beef short ribs cut into thin slices. The beef remains tender, but substantial enough to contrast the mango's soft, creamy texture. To prep the fruit, peel it, cut the flesh from the pit in lobe-like pieces, then slice them lengthwise ¼ inch thick. Cut any slices longer than 2 inches in half so they aren’t unwieldy. Serve with steamed jasmine rice.

Tip

Don’t slice the beef with the grain. Slicing against the grain shortens the muscle fibers for a more tender texture. Also, be sure to use a ripe mango, and don’t worry if the slices aren’t uniform.

Ingredients
  • 3

    tablespoons soy sauce, plus more if needed

  • 2

    teaspoons white sugar

  • 1

    teaspoon cornstarch

  • Kosher salt and ground black pepper

  • 1½

    pounds boneless beef short ribs, trimmed and sliced ¼ inch thick against the grain (see headnote)

  • 2

    inch piece fresh ginger, peeled

  • 1

    tablespoon neutral oil

  • 4

    medium garlic cloves, chopped

  • 1

    large ripe mango (about 1 pound), peeled, sliced ¼ inch thick and cut into pieces no longer than 2 inches

  • 1

    tablespoon minced fresh cilantro stems, plus 1 cup lightly packed fresh cilantro leaves, roughly chopped

  • 1

    tablespoon unseasoned rice vinegar

  • 1

    teaspoon toasted sesame oil

Step 1

In a medium bowl, stir together the soy sauce, sugar, cornstarch and ¼ teaspoon each salt and pepper. Add the beef and stir to coat. Thinly slice the ginger on the diagonal, then stack several slices and cut lengthwise into ¼-inch matchsticks. Repeat with the remaining slices.

Step 2

In a 12- to 14-inch wok or a 12-inch skillet over medium-high, heat the neutral oil until shimmering, swirling to coat. Add the ginger and garlic; cook, stirring, until fragrant and beginning to brown, about 1 minute. Add the beef in an even layer and cook, stirring once or twice, until browned, 5 to 7 minutes.

Step 3

Add the mango and cilantro stems; cook, stirring, until the mango is heated through, 3 to 5 minutes. Off heat, stir in the vinegar and sesame oil, then taste and season with additional soy sauce, if needed. Transfer to a serving dish and sprinkle with the cilantro leaves.