Preparation: 

Preparation time: 20 mins

Cooking time: 10 mins

Serving: 4

Ingredients:

• 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)

Instructions:

1. Combine beef strips and 2 tablespoons cornstarch in a bowl; toss until beef strips are evenly coated. Set aside.
2. To make a 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.
3. 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.
4. Stir in carrots, snow peas, and bell pepper; cook and stir for about 1 minute. Add garlic and ginger and cook for about 30 seconds. Stir in reserved sauce and pineapple chunks.
5. Stir the remaining cornstarch with 2 tablespoons water and add to the skillet. Cook, stirring constantly, until sauce is thickened, 1 to 2 minutes more.
6. Serve immediately with hot cooked rice, garnished with fresh chives, if desired.