Ocean Jewels' filet mignon and mangos

June 27, 2008 4:03:07 PM PDT
In this edition of Neighborhood Eats, we're taking you to Flushing, Queens for some dim sum. There's a little something for everyone, from the exotic to the flavorful.The restaurant opened about four years ago, and it's quite authentic, similar to what you would see in Hong Kong. It gets its name from a famous restaurant in China. It's called Ocean Jewels and it's located at 133-30 39th Avenue in Flushing.

What customers there crave is the chicken feet. They are just one of the 100 options for dim sum at Ocean Jewels.

We took a sneak peak at what was going on behind the scenes, and there were dumplings getting rolled out and stuffed, some even turned into little bunnies..

Then, of course, there are entree options as well. There are lamb chops with black pepper, garlic spareribs and a dish made with filet mignon and mangos.

Chef Fong quickly steams the mangos in a wok and removes them. The beef is sauteed in oil and drained. Then, red and green peppers are quickly sauteed and tossed with sweet and sour sauce. That is removed, and the beef is returned to the wok along with scallions, corn starch, sugar and a little hot sauce. It's married to the mangos and veggies and plated.

Ocean Jewels is quite a large restaurant, and it's so popular on the weekends that people line up to get in for dim sum!

Recipe for filet mignon and mangos from Ocean Jewels:


  • 1 cup, mangos (cubed)
  • 6 oz filet mignon, cut in cubes
  • cooking oil
  • Asian sweet and sour sauce (can be purchased at specialty shops)
  • 1/4 cup red pepper diced
  • 1/4 cup green pepper diced
  • 1 tbs scallions
  • 1 tsp corn starch
  • 1 tsp sugar
  • 1 TBLS soy
  • 1 TBLS asian hot and spicey sauce (can be purchased at specialty shops)
  • 2 TBLS stock (chicken stock is fine)

    The recipe is best prepared in a wok, but if you don't have one, you'll need a very hot pan.


    1. In hot wok, add 1 cup water, when the water is about to boil, add mangos. Cook for 2 minutes, drain and remove. Set aside.

    2. Heat oil in wok, add beef. Quickly sautee beef about 1 1/2 minutes. Remove from oil.

    3. In the same cooking oil left over in wok after cooking the beef, add the peppers, sautee quickly. Drain most of oil from pan and add the sweet and sour sauce. Quickly toss with peppers. Remove from wok and set aside.

    4. Return the beef to wok with scallions and stock. Add corn starch to thicken slightly, add the hot sauce and soy. Add all other ingredients, the mangos and peppers to wok. Quickly mix ingredients together and plate.

    5. Serve.

    Recipe is for one person.


    STORY BY: Eyewitness News reporter Lauren Glassberg

    WEB PRODUCED BY: Bill King