Have you ever cooked with jicama? I hadn’t. I didn’t even know what it was until I started hunting for it in order to make this vegetable-mango stir fry recipe. I’m glad I discovered it. It’s really good!
Since there may be others like me, here’s a quick overview about jicama. It’s a vegetable that’s juicy and sweet. Some blogs describe it like a savory apple, and I agree. For this recipe, you will peel the jicama with a knife and then cut it into strips. The jicama stays crunchy when cooked briefly, so it gives this stir-fry recipe an awesome crunch along with the other vegetables and fruit.
Now, let’s talk about this fantastic recipe. I found it on the “Beef. It’s What’s For Dinner” website. If you’ve never been on that site for beef recipes, it’s a great place to go. I made it exactly as the recipe said and it’s the perfect summer stir-fry thanks to the combination of jicama and mango. It’s also very quick to throw together if you have all the ingredients on-hand.
Vegetable-Mango Beef Stir Fry
- 1 pound Sirloin Steak cut 1 inch thick
- 3 teaspoons olive oil divided
- 2 cups jicama strips cut 1-1/2 x 1/4-inch
- 1 package sugar snap peas 8 ounces
- 1 red bell pepper cut into thin strips
- 1 cup fresh mango chunks
- 1/3 cup reduced-sodium soy sauce
- 3 cloves garlic minced
- 3 cups hot cooked instant rice
- Cut beef into 1/4-inch strips.
- Heat 1 teaspoon oil in large nonstick skillet over medium-high heat until hot.
- Add half of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove from skillet.
- Repeat with 1 teaspoon oil and remaining beef. Remove from skillet; keep warm.
- Heat remaining 1 teaspoon oil in same skillet over medium-high heat. Add jicama; stir-fry 1 minute. Add sugar snap peas and bell pepper; stir-fry 2 minutes or until vegetables are crisp-tender.
- Return beef to skillet. Carefully stir in mango, soy sauce and garlic. Cook 2 minutes or until heated through.
- Serve over rice.