Beef Teppanyaki Tango

Beef Teppanyaki Tango

Sizzling beef and square-cut vegetables glazed in Mango Tango, layered over warm brown rice and finished fresh.

PREP TIME COOK TIME
15 minutes 12–15 minutes
Yields: 3 servings

Ingredients

500 g beef, thinly cut into square bite-size pieces
to taste salt
to taste black pepper
to taste Brisca Herb 'n' Salt
2 tbsp neutral oil
2 colored bell peppers, cut into squares
1 large onion, cut into squares
¼ cup Brisca Mango Tango (for cooking)
3 cups cooked brown rice
2 cups fresh arugula
plenty Brisca Mango Tango (for plating)

Instructions

1

Season: Toss the beef with salt, black pepper, and Brisca Herb 'n' Salt to taste.

2

Sear: Heat oil in a wide pan over high heat. Add beef and cook for 2–3 minutes until lightly browned.

⏱ 2–3 minutes
3

Add Vegetables: Add the square-cut bell peppers and onion to the pan. Stir fry together over high heat until vegetables are tender but still vibrant. Sprinkle with Brisca Herb 'n' Salt to taste.

4

Glaze: Stir in ¼ cup Brisca Mango Tango and toss well to coat the beef and vegetables evenly.

5

Add Rice: Add cooked brown rice to the pan and mix gently. Cook for 2–3 minutes so the rice absorbs the Mango Tango glaze.

⏱ 2–3 minutes
6

Sauce Moment: On a serving plate, layer fresh arugula, spoon over the Mango Tango brown rice, then top with the beef and vegetables. Drizzle plenty of Brisca Mango Tango generously over the top.

Notes

Top with sliced green onions and toasted sesame seeds for added texture and finish.

Made with:Mango Tango, Herb 'n' Salt

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Select ingredients to add to your cart

Mango Tango

Mango Tango

LE 350.00

Herb 'n' Salt

Herb 'n' Salt

LE 150.00

Beef Teppanyaki Tango

mango-tango,herb-n-salt ["meat","mango-tango","herb-n-salt","rice","main-dish","ramadan-day-three"]