Take a fork and pierce the beef all over. Season generously with salt, pepper, and garlic powder on both sides.
Heat a large pot (with lid) over a medium-high flame. Get it nice and hot. Drizzle enough olive oil to cover the bottom. Carefully place your beef in the pot, and cover it. For medium-rare-to-medium meat (my recommendation), cook EACH side for 5-7 minutes. When you go to flip, the bottom of the meat should have a nice, almost caramelized color to it.
Chop three scallions after trimming the edges. Chop 3/4 of a red pepper. Slice your mango into (apple-slice÷-sized pieces.
Flip your beef. Boil water for your ramen, and follow directions on the package. Only we¦re going to throw out the spice packet, and drain when they¦re done.
Saute your chopped red pepper by heating a pan over a medium-high heat, and adding the pepper along with little olive oil, and salt, pepper, and garlic powder to taste. Cook them for only a few minutes (you still want your peppers to have a little body to them). When done, keep the peppers in the pan, but remove it from the heat source.
Your beef should be done by now, so take it out of the pot and let it rest. Leave the pot on the burner, but turn off the flame. We¦re going to use it in a few minutes with the mango slices.
Re-heat your pan with peppers over a medium-low heat. Once hot, add the ramen, a little garlic powder, half of your scallions, a handful of sesame seeds, and a couple dashes of soy (go light, add more later). Toss quickly, and add a little olive oil and some more soy at the end. Once it¦s nice and hot, remove it from the heat.
Add your mango slices to your beef juices in the leftover pot, along with a drizzle of olive oil, pepper, and a couple dashes of soy sauce. I¦d also recommend covering the slices with either sugar or honey to make sure your mango is as sweet as possible.
Slice the beef into strips, and serve that sucker up!