½ pound flank steak
1 ½ tablespoons ginger, minced
1 ½ tablespoon garlic, sliced
1 teaspoon sesame oil
1 tablespoon organic wheat-free tamari
6 tablespoons canola or grapeseed oil
2 mangos, roughly chopped
1 teaspoon sambal
1 teaspoon sugar
Juice of one lime
2 tablespoons water
1 teaspoon minced fermented black beans
5 dried thai bird chili peppers
1 large bunch broccolini, roughly chopped, blanched 30 seconds and shocked
3 cups leftover jasmine rice (half white and half brown rice)
Kosher salt and freshly ground black pepper
1. Cut the flank steak in half lengthwise. Remove the sinews from the flank steak and then slice very thinly against the grain.
2. In a medium bowl, make the marinade. Combine ½ tablespoon of ginger, ½ tablespoon of garlic, the sesame oil, and the tamari. Add the sliced flank steak and marinate for 10 minutes.
3. In a wok, over high heat, add 1 tablespoon of canola oil. Season and sear the marinated meat and cook, stirring occasionally, until the beef is rare, about three minutes. Transfer the meat into a bowl and set aside. It’s ok to reuse the marinade bowl here, as the beef will finish cooking at the end.
4. While the meat cooks, make the mango puree. In the jar of a blender, add the mangos, sambal, sugar, lime juice, water and ¼ cup of canola oil. Blend on high until completely pureed. Reserve.
5. Over high heat, add the remaining canola to the wok and add the remaining ginger, garlic, fermented black bean and dried thai bird chili peppers to the pan and fry until aromatic, about one minute. Then add the broccolini, then the rice, season, and last add back the meat, making sure to include all the juices from the bowl.
6. Add the leftover rice and cook until all the ingredients are just heated through, about 1 minute. Check the seasoning and adjust if necessary.
7. Plate the stir-fry family style and drizzle with the reserved mango puree. Be sure not to eat the thai bird peppers.