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Vegetable Mango Beef Stir Fry with Sirloin Steak | Grass Fed Beef St Louis | Beef Snap Peas Mango Jicama

Vegetable-Mango Beef Stir Fry

Clover Meadows Beef


  • 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.