Tender Beef and Vegetable Stir-Fry
Thinly sliced beef tenderized with pineapple and cornstarch, quickly seared, then tossed with crisp bell peppers, carrots, and onion in a glossy soy-based sauce.
Equipment
- 1 | Wok or large skillet |
- 1 Tongs
- 1 | Spatula |
- 1 | Mixing bowl |
Ingredients
- 1 | lb | beef sirloin | thinly sliced
- 1 | cup | pineapple chunks |
- 1 | tbsp | cornstarch |
- 1 | | red bell pepper | chopped
- 1 | | green bell pepper | chopped
- 1 | | carrot | julienned
- 1 | | red onion | chopped
- 3 | tbsp | soy sauce |
- 1 | tbsp | oyster sauce |
- 1 | tsp | sugar |
- 2 | tbsp | oil |
- | | salt and pepper | to taste
Instructions
- Marinate beef with pineapple chunks and cornstarch for 10-15 minutes.
- Heat oil in a wok over high heat.
- Sear beef quickly on both sides and remove.
- Stir-fry peppers, carrot, and onion until crisp-tender.
- Return beef to the wok.
- Pour in soy sauce, oyster sauce, and sugar mixture.
- Toss until the sauce coats everything and turns glossy.
- Serve immediately over rice.
Notes
Do not marinate longer than 15 minutes.
Keep the wok very hot for best texture.
Store leftovers refrigerated up to 2 days.
Reheat quickly in a hot pan to keep vegetables crisp.
Keep the wok very hot for best texture.
Store leftovers refrigerated up to 2 days.
Reheat quickly in a hot pan to keep vegetables crisp.