Hong Kong home cook Edith Lam taught us this speedy stir-fry of meaty steak, sweet mango and a hearty dose of cilantro. Lam used paper-thin shaved steak; for our version, we use boneless beef short ribs cut into thin slices. The beef remains tender, but substantial enough to contrast the mango's soft, creamy texture. To prep the fruit, peel it, cut the flesh from the pit in lobe-like pieces, then slice them lengthwise ¼ inch thick. Cut any slices longer than 2 inches in half so they aren’t unwieldy. Serve with steamed jasmine rice.