Cut beef steak lengthwise in half, then crosswise into 1/4-inch strips.
Heat 1 teaspoon oil in large nonstick skillet over medium-high heat until hot. Add half of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove from skillet. Repeat with 1 teaspoon oil and remaining beef. Remove from skillet; keep warm.
Heat remaining 1 teaspoon oil in same skillet over medium-high heat. Add jicama; stir-fry 1 minute. Add sugar snap peas and bell pepper; stir-fry 2 minutes or until vegetables are crisp-tender.
Return beef to skillet. Carefully stir in mango, soy sauce and garlic. Cook 2 minutes or until heated through. Serve over rice.
Nutrition information per serving: 581 Calories; 81 Calories from fat; 9g Total Fat (2 g Saturated Fat; 4 g Monounsaturated Fat;) 70 mg Cholesterol; 780 mg Sodium; 88 g Total Carbohydrate; 7 g Dietary Fiber; 36 g Protein; 7.9 mg Iron; 11.6 mg NE Niacin; 0.9 mg Vitamin B6; 1.4 mcg Vitamin B12; 5.3 mg Zinc; 32 mcg Selenium; 129.2 mg Choline.
This recipe is an excellent source of Dietary Fiber, Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline.