400g beef fillet or rump steak
1 jar Wing Yip Kung Po Sauce
1 small mango (peeled and slice into strips 2cm strips)
1 tsp minced garlic paste (or fresh)
1 tsp minced ginger (or fresh)
3 spring onions (cut into 3cm lengths)
2 tbsp peanut or vegetable oil Marinade
1 tsp cornflour
1 tsp Wing Yip Shaohsing Style wine
2 tsp Wing Yip Light Soya Sauce
Cut beef across the grain into strips 5cm x 1cm and place in a bowl.
Mix marinade and pour into bowl.
Stir marinade into the beef and leave for 30 min on the bottom shelf of the refrigerator.
Heat oil in a wok and quickly fry minced garlic and ginger.
Turn up heat and immediately add sliced beef and the Wing Yip Kung Po Sauce to the wok.
Then add the sliced mango and spring onions and cook for a further 1-2 minutes.