Beef and Mango Curry Toss [project #35]

beef and mango.jpg

Beef and Mango Curry Toss: Total Time: 30 minutes: Serves 4


  • 1 ½ tsp. olive oil, divided
  • 2 yellow onions, chopped
  • 2 yellow plantains, peeled and sliced ¼ in. thick
  • ¾ lb. sirloin beef strips
  • 3 cloves garlic, chopped
  • 6 oz. frozen cubed mango
  • 2 tsp. curry powder
  • ½ tsp. sea salt
  • 2 oz. roasted unsalted peanuts


  1. In a large nonstick skillet heat ½ tsp. oil on medium. Add onions and cook, stirring occasionally until translucent~ 5 minutes.
  2. Meanwhile, spread plantains on a cutting board, and, using the flat bottom of a glass, firmly press down to flatten and set aside.
  3. Add beef and garlic to the skillet. Cook stirring often until beef is cooked through~5 minutes. Remove from heat and transfer to a fine mesh colander to drain any fat. Return to skillet and stir in mango, curry powder and salt. Toss well to combine and decrease heat to medium-low. Cook, stirring constantly and breaking the mango into smaller pieces as it softens, until heated through~5 minutes. Remove from heat and stir in peanuts.
  4. In a separate large nonstick skillet, heat remaining tsp. oil on medium-low. Add plantains and cook undisturbed for 2-3 minutes, until bottoms are golden brown. Carefully turn each one and cook undisturbed for another 2 minutes on the other side. Divide the beef mixture and tostones among the serving plates.


* Nutrition: Calories: 367: Total Fat: 11g (sat 2g, mono 6g, poly 3g): Omega-3s: 50mg: Omega-6s: 2,640mg: Carbs: 47g: Fiber: 6 g: Protein: 24g: Sodium 292 mg: Chole: 60 mg


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