Categories: Casserole- One dish meals- stir fry- meat pies

Ingredients

• 1/3 cup chicken broth
• 2 Tbsp. ketchup
• 2 Tbsp. apple cider vinegar
• 2 Tbsp. soy sauce
• 2 Tbsp. granulated sugar
• 2 tsp. cornstarch
• 1 tsp. chili garlic sauce, or more to taste
• 1/2 lb. top sirloin or skirt steak
• Salt and ground black pepper
• 2 Tbsp. peanut oil
• 1 small yellow onion, sliced
• 12 oz. broccoli, cut into bite-size pieces, separate stalks from florets
• 1 yellow or orange bell pepper, seeded and sliced (optional)
• 1 large ripe mango, peeled, pitted and diced
• 1 (2-inch) piece fresh ginger root, peeled and minced
• 2 cloves garlic, minced
• Leaves from 4 to 6 stems cilantro

Directions

1. Combine the broth, ketchup, vinegar, soy sauce, sugar, cornstarch and chili garlic sauce in a mixing bowl, stirring to incorporate.

2. Cut the meat into thin strips that are no more than 3 inches long. Season with salt and pepper to taste, then add them to the bowl with the ketchup mixture. Toss to coat.

3. Heat a wok or large, deep-sided saute pan over medium-high heat. Add the oil, once it has started to shimmer, swirl to coat. Add the onion and broccoli stalks. Stir fry for 2 minutes, then add the bell pepper, if using, and the broccoli florets, ginger, and garlic. Stir-fry for 2 or 3 minutes, just until the florets begin to soften and change color.

4. Add the meat and its marinate; stir-fry until the meat loses its raw look and the marinade is well incorporated and forms a slightly thickened sauce. Stir in the mango; cover and reduce the heat to low; cover an reduce the heat to low; cook for about 3 minutes.

5. Meanwhile, finely chop the cilantro leaves.

6. Uncover nd taste the stir-fry; add chili garlic sauce as needed. Divide among individual plates or bowls; garnish with the cilantro. Serve.

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