Appease everyone at the table by keeping everything separate. Divide marinade between beef and veggies and stir fry each on its own.
½ cup pineapple juice
3 tbsp hoisin sauce
½ tsp garlic powder
375 g beef stir-fry strips or top sirloin steak, cut into strips
2 tsp cornstarch
2 large carrots, sliced into thin rounds
250 g green beans, or half bunch asparagus, trimmed
1/4 red onion, thinly sliced
¼ tsp dark sesame oil, optional
¼ cup chopped cilantro or basil, optional
In a medium bowl, stir pineapple juice with hoisin sauce and garlic powder. Season with salt and pepper. Add beef and toss to coat. Let marinate for 20 min.
Drain beef well, reserving marinade. Stir cornstarch into marinade until dissolved. Lightly coat a large frying pan with vegetable oil and set over high heat. When oil is hot, add beef. Cook, stirring often, until no pink remains, 2 to 3 min. Stir in leftover marinade. Add carrots, beans and onion. Cover, reduce heat to medium and cook, stirring occasionally, until vegetables are done as you like, 3 to 5 min. Stir in sesame oil and sprinkle with cilantro, if using. Serve over steamed rice or egg noodles.
Calories 212, Protein 20g, Carbohydrates 21g, Fat 5g, Fibre 3g, Sodium 280mg.
Swap chicken for beef and mix in sugar snap peas, broccoli or peppers, too.
Originally published in the Today’s Parent January 2017 issue. Photo by Erik Putz.
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