Perfect for a summer's day, Top Sirloin Steak, mango, sugar snap peas, and rice provide a delicious meal.

  • 30 to 35 minutes
  • Makes 4 servings
  • EntrĂ©e

Vegetable-Mango Beef Stir-Fry


  • 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


  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.