Prep Time::20 mins
Cook Time::10 mins
Total Time::30 mins
Servings::4
Ingredients
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1 pound beef top round or top sirloin, thinly sliced
1/4 cup cornstarch, divided
1 (14-ounce) can pineapple chunks in juice, drained, juice reserved
1/2 cup beef broth
1/2 cup soy sauce
2 tablespoons rice vinegar
2 tablespoons sambal oelek or Sriracha, or to taste
2 tablespoons vegetable oil
1 cup thinly sliced red onion
1 cup matchstick-cut carrots
7 ounces fresh snow peas, trimmed
1/2 large red bell pepper, thinly sliced
2 cloves garlic, minced
2 tablespoons grated ginger
fresh chopped chives for garnish (optional)
hot cooked rice (optional)
Directions
Combine beef strips and 2 tablespoons cornstarch in a bowl; toss until beef strips are evenly coated. Set aside.
To make sauce, stir 1/4 cup reserved pineapple juice, beef broth, soy sauce, rice vinegar, and sambal oelek or Sriracha together in a bowl; set aside.
Heat oil in a large skillet or wok over medium-high heat. Add beef and onion to the hot oil, and cook, stirring quickly and constantly, until beef is browned, about 5 minutes.
Stir in carrots, snow peas, and bell pepper; cook and stir about 1 minute. Add garlic and ginger and cook about 30 seconds. Stir in reserved sauce and pineapple chunks.
Stir remaining cornstarch with 2 tablespoons water and add to the skillet. Cook, stirring constantly, until sauce is thickened, 1 to 2 minutes more.
Serve immediately with hot cooked rice, garnished with fresh chives, if desired.