Sherry Little, a member of St. Edward Church in Little Rock, won the Best of Beef $25,000 grand prize Nov. 5 in the National Beef Cook-off for her original recipe of Vegetable Mango Beef Stir Fry.
 Vegetable Mango Beef Stir Fry Click here |
Little, an amateur home cook, was flown to Washington, D.C., to compete against 19 other finalists during The Metropolitan Cooking & Entertaining Show.
“I am thrilled to be named the winner of this year’s cook-off,” Little said. “I grew up in the kitchen and there is nothing I’d rather do than create new recipes. I enjoy working with beef too because it’s a great source of protein and the wide variety of cuts give you countless ways to get creative in the kitchen. The ’Stir Crazy’ category gave me the opportunity to use fruits and vegetables that really compliment the beef and also create a colorful, beautiful and delicious recipe.”
Vegetable Mango Beef Stir Fry
Serves: 4-6
1-1/3 lbs. boneless top sirloin beef steak, frozen and partially thawed
2 tablespoons extra virgin olive oil
1-1/2 teaspoons minced garlic
11 oz. jicama, peeled and cut into 1-1/2 x 1/4-inch strips
8 ounces fresh sugar-snap peas, washed and drained
1 red bell pepper, seeds removed and cut into 1 x 3/4-inch chunks
1 cup frozen mango chunks, partially thawed
1/4 cup low sodium soy sauce
3 cups instant hot cooked white rice
Cut beef into 2 by 1/2-inch strips. Heat olive oil in a large (12-inch) fry pan and add garlic and beef strips. Stir fry for about three minutes, or until beef is absent of pink color. Remove from heat and remove beef to a bowl; keep warm. Add jicama to fry pan and stir fry over medium-high heat for two minutes. Stir in sugar-snap peas and pepper; cover and turn heat to medium and cook for two minutes. Remove lid and add mango chunks; cover and cook once more for two minutes. Add soy sauce; stir to coat all ingredients. Serve over hot cooked rice.
Cook rice, according to package directions when starting the stir fry.
