I love plantains. They make the best chips. Chips should often be dipped in things. Like guacamole. You can understand my anguish when I figured out I had no avocados the other day. But thankfully I had beef and mangos. Why in the hell wouldn’t I mix them all together?? Am I right or am I right?!

Laura made paleo caramel for Easter and I’m guessing I ate a hardy amount of it since my stomach is uncomfortable and I’m horizontal right now. That stuff is like eating spoonfuls of heaven. Stupid lack of self control. Every time I looked at the caramel, I would take a little spoon swipe of it. That meant about 14 spoonfuls. Ok, I may be exaggerating. Yeah, I just wish I were exaggerating. 14 is a good approximation, sadly.

I think I’m going to make some PaleOMG business cards. Not sure why anyone would want one, but I think they would be super adorable. I could at least decorate my parents refrigerator with them and force them to be reminded to read my blog daily. Or I could use them as dating cards! If anyone ever asks me on a date, I’ll just hand them my card and let them know that my opinion on our date will be elaborately written out on my blog, as well as a recipe, if they’re hungry. I’m kidding. I don’t talk about dates on my blog. Because I haven’t been on any. That’s really the actual reason. Fail.

The sirloin steak I used in this recipe was from TX Organics. Phenomenal. It was so damn good. If you are looking for a great place to order your grass fed beef from, this is a company to look into! Packaged and delivered really well and the quality is unbeatable!! Check them out!

Oh and I have an awkward video of me cooking. It has bloopers in it. And shows how awkward I really am. You should watch it. Fact.

4.9 from 26 reviews

Mango and Plantain Beef
Prep time

Cook time

Total time


Serves: 1-2

  • 1 (12 oz) TX Organics Sirloin Steak, cut into strips
  • 1 yellow onion, sliced
  • 2 garlic cloves, minced
  • 1 plantain, ends removed, peeled and sliced into ¼ 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)

  1. 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.
  2. 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).
  3. While your plantains cook, add your sirloin steak to your onion pan. Use tongs to flip the meat continuously to not overcook.
  4. One meat has almost cooked through (2-3 minutes), add your mango, garlic powder, red pepper, salt and pepper and mix thoroughly.
  5. Cook for another 1-2 minutes until meat is cooked to your preference and spices are thoroughly incorporated then remove from heat.
  6. 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.
  7. Consume!