Ingredients:
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3 tbsp.
soy sauce
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2 tbsp.
sriracha
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1 tbsp.
cornstarch
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2 tsp.
toasted sesame oil
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1 lb.
beef flank steak, cut across the grain into ¼”-thick strips
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2 tbsp.
preferred vegetable oil, divided
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2 cups
Del Monte® Pre-Cut Broccoli Florets
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1
Del Monte® Red Bell Pepper, seeded and thinly sliced
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1 cup
Del Monte Gold® Extra Sweet Pineapple, cut into 1” chunks
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1 cup
Del Monte® Pre-Cut Cabbage
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2
green onions, thinly sliced
Instructions:
In a medium bowl stir to combine soy sauce, sriracha, cornstarch, sesame oil, and 1 tablespoon water. Add beef, toss to coat, and marinate for 15 minutes.
In a very large skillet or wok, heat 1 tablespoon oil over high heat until it begins to glisten. Add broccoli and bell pepper and cook, stirring frequently, until crisp-tender, about 2 minutes. Add pineapple and cabbage and cook, stirring, 1 minute more.
Transfer vegetables to a bowl and wipe out skillet or wok. Add remaining 1 tablespoon oil and heat until shimmering.
Add beef to skillet or wok and cook, stirring occasionally, until browned, about 2 minutes. Add vegetables back to pan and toss everything together.
Served garnished with green onion.