April 23rd, 2013
Recipe by LeeAnne Wright, originally published in the Winter 2013 issue.
Cook rice according to directions on package.
Meanwhile, in a large work or sloped-edge pan over high heat, add oil and swirl to coat the pan. When the oil is smoking, add steak slices and let sit for 1 minute, then begin tossing with tongs. When the beef is half cooked (about 5 minutes), transfer to a plate. If your wok is small, cook beef in batches.
Return wok to heat: add broccoli and mango, tossing to combine (this will generate a lot of stem as the broccoli and mango defrost). Add chilli flakes, red pepper slices, minced garlic, minced ginger and curry powder. Toss to combine, then sprinkle vegetables with cornstarch, tossing to coat completely. Stir in beef stock, oyster sauce and beef (including any juices). Let sauce thicken and toss to coat vegetables and beef. Serve immediately over rice.
197 calories, 2g fat, 26mg calcium, 497 mg sodium, 39g carbohydrates, 2g fibre, 5g protein. Excellent source of fibre and iron.