Instructions: Trim any fat from the beef and cut into 1/4 inch strips. Place in a bowl and mix with garlic, soy sauce, rice wine, cornstarch, salt and pepper. Cover and chill 30 minutes. Peel the mangoes and slice flesh off the large flat pit in the center of each mango, Cut flesh into thick, even slices, reserving a few small strips for garnish.

Heat oil in a nonstick or well-seasoned wok and stir-fry beef mixture 3 or 4 minutes until beef is browned all over. Stir in sliced mango and cook over low heat 2 or 3 minutes to heat through. Sprinkle with chopped cilantro and crushed cashews, garnish with reserved mango and serve on a bed of rice.

Serves 4

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