1 plantain, ends removed, peeled and sliced into 1/4 inch pieces, smashed (use a ripe one-brownish color)
1 mango, peeled and cubed
2 teaspoons curry powder
1 teaspoon garlic powder
1 teaspoon red pepper
salt and pepper, to taste
3 tablespoons fat of choice (I used coconut oil)
Heat up a large skillet under medium heat and add a tablespoon of coconut oil then add your 2 minced garlic cloves and sliced onions.
While the onions begin to cook down, place a medium saucepan over heat and add two tablespoons of coconut oil. When the oil is hot, add your smashed plantains to the hot oil and let cook for about 3-5 minutes per side, careful not to burn them (like I’m good at).
While your plantains cook, add your sirloin steak to your onion pan. Use tongs to flip the meat continuously to not overcook.
One meat has almost cooked through (2-3 minutes), add your mango, garlic powder, red pepper, salt and pepper and mix thoroughly.
Cook for another 1-2 minutes until meat is cooked to your preference and spices are thoroughly incorporated then remove from heat.
When your plantains are cooked on both sides (have a browning to them) remove from heat, place on a paper towel to remove the excess oil, then add to your beef and mango mixture.