Jamaican Beef Stir-Fry

Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 312
  • Calories from fat: 45%
  • Fat: 15.6g
  • Saturated fat: 6g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 24.4g
  • Carbohydrate: 19.3g
  • Fiber: 0.0g
  • Cholesterol: 62mg
  • Iron: 0.0mg
  • Sodium: 159mg
  • Calcium: 0.0mg


  • 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


  1. Partially freeze steak; trim fat from steak. Slice steak diagonally across grain into 1/4-inch-wide strips.
  2. Combine rum and next 7 ingredients in a small bowl; stir well, and set aside.
  3. 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.
  4. 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.
  5. Arrange 1 cup lettuce on each of 4 individual serving plates. Spoon 1 cup steak mixture in center of each serving.
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