Vegetable-Mango Beef Stir-Fry

• 35 min
• 4 SERVINGS
• 580 Cal
• 36 g Protein

Ingredients:

• 1 pound beef Top Sirloin Steak Boneless, cut 1 inch thick
• 3 teaspoons olive oil, divided
• 2 cups jicama strips (cut 1-1/2 x 1/4-inch)
• 1 package (8 ounces) sugar snap peas
• 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

Cooking:

1. Cut beef steak lengthwise in half, then crosswise into 1/4-inch strips.
2. 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.
3. 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.
4. Return beef to skillet. Carefully stir in mango, soy sauce and garlic. Cook 2 minutes or until heated through. Serve over rice.