To keep on the Thai theme.....
Thai Mango Beef
1 pkg beef strips for stir fry
1 bell pepper, sliced
1/2 - 1 cup julienned carrots
1 lg onion, thin sliced
2 tbsp lemongrass paste*
1/4 inch piece ginger, sliced
1-2 cloves garlic, sliced
2 tsp cornstarch
4-5 tbsp sesame oil, divided
1/4 cup coconut milk
1/4 cup Mango Balsamic
Place beef into a large bowl, sprinkle with the cornstarch and toss to coat. Heat a large saute pan to medium-high heat. Swirl 2-3 tbsp sesame oil around the pan. Add the beef and stir-fry 4-5 minutes, or until it is cooked through.
Set the beef aside and keep warm. With the pan still hot, add the onion. Stir fry for 2-4 minutes, until the onion just starts to brown. Add the bell pepper, lemongrass, ginger and carrots. Add a little more sesame oil if needed.
Add the beef back into the pan. Stir in the coconut milk and the Mango Balsamic, cover and simmer 5 minutes. Stir frequently.
Serve hot!
*I love lemongrass paste. Most grocery stores carry the Gourmet Garden pastes, but if not, you can find them online here. Or just use 1 fresh lemongrass stalk, diced.
