I tried this recipe last night and it was quite tasty. The savory and sweet mix was delightful. This one goes into my recipe vault. It's a keeper. The bonus, of course, is that dh enJOYed it too.
Beef and Mango Curry Toss w/Plantains*
• 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
- In a large nonstick skillet heat ½ tsp. oil on medium. Add onions and cook, stirring occasionally until translucent~ 5 minutes.
- Meanwhile, spread plantains on a cutting board, and, using the flat bottom of a glass, firmly press down to flatten and set aside.
- 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.
- 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.
Calories: 367: Total Fat: 11g (sat 2g, mono 6g, poly 3g): Carbs: 47g: Fiber: 6 g: Protein: 24g: Sodium 292 mg: Chole: 60 mg
*This recipe was excerpted from Clean Eating Magazine....great recipes, tips and ideas in EVERY issue!
I used a little less curry and little more mango. It turned out great. Be sure your plantains are very ripe, yellow with plenty of dark spots. They may appear too ripe but are sweet and tasty. I also substituted the peanuts with walnuts, another good choice!