My whole family loved this meal. we served it in bowls over Seeds of Change Brown Rice and Quinoa (instead of the rice noodles in the original recipe). My 1-year-old and my husband ate every bite. The two bigger kids were not as enthusiastic, but since I measure dinner success with them by the amount of tears shed, this one was a rousing success. To get started, you’re going to make the sauce for the stir fry. You’re going to need water, freshly squeezed lime juice, brown sugar, soy sauce, and corn starch. Oh, and the measuring spoons–the last time I posted a picture with these measuring spoons in it, people went crazy. I got them from Anthropologie, and while they don’t have the exact same colors anymore, they have a similar set here. Happy…end of March? Sure. That’s a thing.
Whisk together the water, lime juice, sugar, soy sauce, and corn starch. Set aside.
Thinly slice 12 ounces of flank steak (partially freezing it helps a LOT)
and sprinkle the steak with crushed red pepper and black pepper
and toss to combine. Make sure your produce is prepped–a sliced red onion, a sliced red bell pepper, garlic, ginger, a mango, and fresh basil, cilantro, and mint leaves.
Heat half of the oil in a large skillet or wok over high heat. When hot, add the steak and cook for about 3-4 minutes or until almost cooked through. Remove from the pan and set aside. Heat the remaining oil in the skillet and add the onion, pepper, and ginger. Cook for 1-2 minutes or until tender-crisp. Add the garlic, steak, mango and stir-fry until the steak is cooked through. Add the sauce and cook until thickened slightly. Serve immediately over rice and sprinkle with herb mixture. Serves 4.
Calories: 215 Fat: 11 Fiber: 2 Carbs: 13 Protein: 16 WW Points Plus: 6 Ingredients: 3 tablespoons water 2 tablespoons fresh lime juice 1 tablespoon brown sugar 2 teaspoons soy sauce (if this needs to be gluten-free, check the soy sauce label) 1/2 teaspoon cornstarch 12 ounces flank steak, thinly sliced (if it’s semi-frozen, it’s easier to slice) 1/4 teaspoon crushed red pepper 1/4 teaspoon freshly ground black pepper 1 tablespoon cooking oil (olive, coconut, or canola), divided 1 small red onion, sliced 1 medium red bell pepper, sliced 1 tablespoon minced fresh ginger 1 teaspoon minced fresh garlic 1 cup cubed, ripe (but not too ripe) mango 1/4 cup fresh basil, roughly chopped or torn 2 tablespoons chopped cilantro 2 tablespoons chopped fresh mint Instructions: Whisk together the water, lime juice, sugar, soy sauce, and corn starch. Set aside. Toss together the basil, cilantro, and mint and set aside. Sprinkle the steak with crushed red pepper and black pepper and toss to combine. Heat half of the oil in a large skillet or wok over high heat. When hot, add the steak and cook for about 3-4 minutes or until almost cooked through. Remove from the pan and set aside. Heat the remaining oil in the skillet and add the onion, pepper, and ginger. Cook for 1-2 minutes or until tender-crisp. Add the garlic, steak, mango and stir-fry until the steak is cooked through. Add the sauce and cook until thickened slightly. Serve immediately over rice and sprinkle with herb mixture. Serves 4. Calories: 215 Fat: 11 Fiber: 2 Carbs: 13 Protein: 16 WW Points Plus: 6
