Ingredients
Scale
- 1 lb flank steak or sirloin, thinly sliced against the grain
- 2 cups pineapple chunks (fresh or canned in juice)
- 1 red bell pepper, sliced into strips
- 1 green bell pepper, sliced into strips
- 1 cup snap peas, trimmed
- 1/2 cup low-sodium soy sauce
- 1/4 cup beef broth
- 3 tablespoons honey or brown sugar
- 1 tablespoon sesame oil
- 1 tablespoon fresh ginger, minced
- 3 cloves garlic, minced
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil (for frying)
- Toasted sesame seeds and sliced green onions for garnish
Instructions
- In a medium bowl, whisk together the soy sauce, beef broth, honey, sesame oil, minced ginger, minced garlic, and cornstarch. Ensure the cornstarch is fully dissolved so there are no lumps in your sauce later. Set this aside for the flavors to meld.
- Heat one tablespoon of vegetable oil in a large skillet or wok over high heat. Once the pan is smoking slightly, add the beef strips in a single layer. Sear for 2-3 minutes until browned and just cooked through. Remove the beef from the pan and set aside on a plate.
- Wipe out the pan if necessary and add the remaining tablespoon of oil. Add the bell peppers and snap peas. Stir fry for about 3-4 minutes until the vegetables are tender-crisp and vibrant in color.
- Add the pineapple chunks to the pan with the vegetables and cook for another minute to warm them through. Return the cooked beef and any juices from the plate back into the skillet.
- Give the sauce mixture a quick stir and pour it over the beef and vegetables. Toss everything constantly for 1-2 minutes. The sauce will bubble and thicken into a shiny glaze that coats all the ingredients.
- Remove the pan from the heat. Sprinkle with toasted sesame seeds and chopped green onions for a pop of color and extra texture before serving.
- Cook Time: 35 minutes
- Diet: Gluten-Free, Low-Carb, Vegetarian