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www.janbilton.co.nz

Wok-Fried Fillet With Mango & Avocado

Based on a recipe from Ricky Wu.

Seasoning: 1/3 cup chicken stock
1 tablespoon oyster sauce
pinch chicken stock powder
2 tablespoons chilli tomato sauce

Stir-fry: 1/2 firm avocado
1/2 mango (or 1/4 small pawpaw)
1/2-1 cup canola oil
250g fillet steak, cubed
1 shallot, diced
2 cloves garlic, crushed
1 small red pepper (capsicum) seeded and diced

Combine the ingredients for the seasoning and set aside.

Peel the avocado and mango and cut into cubes. Dust the avocado in cornflour.

Heat enough oil in a wok to deep fry. Shake the excess cornflour from the avocado. Reserve the remaining cornflour. Deep-fry the avocado and mango for a few seconds. Remove using a slotted spoon. Drain on paper towels. 
Strain the oil into a bowl. Wipe the wok clean.

Return 1-2 tablespoons of the strained oil to the wok and heat. Stir-fry the cubed fillet steak until medium rare. Remove and set aside.

Sauté the shallot, garlic and red pepper for about 1 minute.

Stir the reserved cornflour into the seasoning mixture then stir into the wok and bring to the boil. Return the steak, avocado and mango to the wok and heat through briefly.

Great garnished with coriander and served on rice topped with toasted coconut.

Serves 2.