Jamaican Beef Stir-Fry

Recipe from

Oxmoor House

Nutritional Information

Calories 312
Caloriesfromfat 45 %
Fat 15.6 g
Satfat 6 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 24.4 g
Carbohydrate 19.3 g
Fiber 0.0 g
Cholesterol 62 mg
Iron 0.0 mg
Sodium 159 mg
Calcium 0.0 mg


1 (1-pound) lean flank steak
1/4 cup rum
2 teaspoons Dijon mustard
1 teaspoon cornstarch
1 teaspoon dried whole thyme
3/4 teaspoon ground red pepper
1/4 teaspoon ground allspice
Dash of ground cinnamon
Dash of ground nutmeg
Vegetable cooking spray
1 teaspoon vegetable oil
1 medium-size green pepper, cut into julienne strips
1/2 cup sliced green onions
1 cup diced fresh mango
2 carambolas (starfruit), sliced
4 cups shredded romaine lettuce


Partially freeze steak; trim fat from steak. Slice steak diagonally across grain into 1/4-inch-wide strips.

Combine rum and next 7 ingredients in a small bowl; stir well, and set aside.

Coat a wok with cooking spray; drizzle oil around top of wok, coating sides. Heat at medium-high (375°) for 2 minutes or until hot. Add steak, and stir-fry 5 minutes or until browned. Remove from wok; drain well on paper towels, and set aside. Wipe wok dry with a paper towel.

Coat wok with cooking spray. Add green pepper and green onions; stir-fry 3 minutes. Add steak, rum mixture, mango, and carambola; stir-fry 1 to 2 minutes or until mixture is slightly thickened.

Arrange 1 cup lettuce on each of 4 individual serving plates. Spoon 1 cup steak mixture in center of each serving.

Light and Luscious,

Oxmoor House

January 1994
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