Prep Time:
20 mins
Cook Time:
10 mins
Total Time:
30 mins
Servings:
4
Ingredients
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.
Nutrition Facts (per serving)
| 475 | Calories |
| 18g | Fat |
| 40g | Carbs |
| 41g | Protein |
