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Ingredients
- 8 ounces beef sirloin steak -- sliced thin
- 1 tablespoon cornstarch
- 2 tablespoons pineapple juice
- 1 tablespoon soy sauce
- 1 teaspoon ginger root -- grated
- 1 teaspoon garlic -- grated
- 1/2 teaspoon Sambal Olek*
- 2 tablespoons avocado oil
- 4 1/2 cups Bird's Eye Pepper Stir Fry
- 1/2 cup chicken stock
- 1 tablespoon soy sauce
- 1 tablespoon blackstrap molasses
- 2 tablespoons salted fermented black beans*
- 1/4 cup pineapple juice
- 2 tablespoons cornstarch
- 1 cup tomatoes -- quartered
Ingredients
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Instructions
- Slice sirloin steak against the grain into thin strips. It helps to freeze the steak for about 15 minutes before slicing. In a small bowl, add the next six ingredients and stir well. Pour over steak strips and allow to marinate in refrigerator for about 4 hours.
- Heat oil in a wok or pan on high heat until it begins to smoke. Add marinated meat and stir fry until nicely browned. Add the pepper stir fry, and toss for about two minutes. Add chicken stock, soy sauce, and black beans, allow to cook until the vegetables are tender. Mix pineapple juice with cornstarch and add to thicken gravy. Add tomatoes and continue to cook until the tomatoes are warmed.
Recipe Notes
Serve over Jasmine rice.
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