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.