Honduran Beef in Green Mango and Sweet Pepper Sauce with Black Bean Patties and Radish Salad

Name: Honduran Beef in Green Mango and Sweet Pepper Sauce with Black Bean Patties and Radish Salad
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 4
Cuisine: Hondureña
Ingredients: 21 oz beef steak, cut into strips; 1 1/2 cups green mango; 1 cup ripe tomato; 1 cup red sweet pepper; 1 cup white onion; 4 cloves garlic; 1 tsp ground annatto; 1/2 tsp ground cumin; 1/2 tsp dried oregano; 1/2 cup culantro or fresh cilantro; 1/3 cup sour orange juice; 3 tbsp vegetable oil; 1 1/4 tsp salt; 1/2 tsp black pepper; 2 cups cooked black beans; 1/2 cup corn flour; 1 large egg; 1/3 cup dry grated cheese; 1 cup radishes; 1/2 cup red onion; 1 tbsp white vinegar; 1 tsp sugar

An original Honduran-inspired dish featuring seared beef strips in a tangy green mango, tomato, and sweet pepper sauce, served with crispy black bean patties and a fresh radish, red onion, and cilantro salad.

30 minPrep

35 minCook

65 minTotal

4Servings

High ProteinGluten-Free

Ingredients

Adjust servings

600 g beef steak, cut into strips (preferiblemente of lomo or posta)
250 g green mango (pelado and en cubitos small)
200 g ripe tomato (chopped)
120 g red sweet pepper (in strips finas)
120 g white onion (slice fina, divided)
12 g garlic (chopped, divided)
4 g ground annatto
2 g ground cumin (divided)
1 g dried oregano
20 g culantro or fresh cilantro (chopped, divided)
80 ml sour orange juice (divided)
45 ml vegetable oil (divided)
8 g salt (or to taste, divided)
2 g black pepper (divided)
400 g cooked black beans (escurridos)
60 g corn flour
50 g egg (beaten)
40 g dry grated cheese
120 g radishes (sliced finas)
70 g red onion (en pluma fina)
15 ml white vinegar
4 g sugar

Nutrition facts

per serving

520 kcal

Calories

34 g

Protein

32 g

Carbs

28 g

Fat

8 g

Fiber

24 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairyEggs

Instructions

1
1. In a bowl, combine the beef strips with half of the chopped garlic, 30 ml (2 tbsp) sour orange juice, 1/2 tsp salt, 1/4 tsp black pepper, annatto, and 1/4 tsp cumin. Marinate for 15 minutes in the refrigerator.
2
2. For the salad, combine the radishes, red onion, 15 ml (1 tbsp) sour orange juice, white vinegar, sugar, a pinch of salt, and 2 tbsp culantro. Mix well and set aside so the flavors can develop while you cook the rest.
3
3. In a mixing bowl, mash the black beans with a fork or masher until coarse. Add the corn flour, beaten egg, grated dry cheese, 1/4 cup white onion, the remaining cumin, a pinch of salt, a pinch of black pepper, and 2 tbsp culantro. Mix until a workable dough forms.
4
4. Shape the bean mixture into 8 equal patties. If the mixture feels too soft, let it rest for 5 minutes so the corn flour can absorb some moisture.
5
5. Heat 15 ml (1 tbsp) oil in a large skillet over medium heat, about 350°F (175°C) surface temperature. Cook the bean patties for 3 to 4 minutes per side, until golden and firm. Remove and keep warm.
6
6. In the same skillet, add another 15 ml (1 tbsp) oil and raise to medium-high heat, about 375°F (190°C) surface temperature. Brown the marinated beef in batches for 2 to 3 minutes per batch to avoid steaming. Remove the beef and set aside.
7
7. Add the remaining oil to the skillet and sauté the rest of the white onion and garlic for 2 minutes. Add the red sweet pepper and cook 3 more minutes. Stir in the chopped tomato, oregano, and a pinch of salt; cook until the tomato softens, about 4 minutes.
8
8. Add the green mango and the remaining sour orange juice. Cook over medium heat for 4 to 5 minutes until the mango softens slightly but still keeps some texture and the sauce becomes juicy.
9
9. Return the beef to the skillet and toss with the sauce. Cook 2 more minutes to blend the flavors. Taste and adjust with salt, black pepper, and the remaining culantro.
10
10. Serve the beef with plenty of green mango sauce, alongside the black bean patties, and finish with the radish salad on the side.
11
11. If reheating, warm until the beef reaches 165°F (74°C) in the center and the patties are fully heated before serving.

Chef tips

For a deeper sauce, let part of the mango break down slightly while cooking. The bean patties turn crispier if you chill them for 10 minutes before pan-frying.

Substitutions

You can substitute the beef with pork loin or boneless chicken. If sour orange is unavailable, use half orange juice and half lime juice. The dry cheese can be omitted for a dairy-free version, adjusting the salt as needed.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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