Sweet-and-Sour Beef and Veggies
Today's Parent
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How can you beat a main dish that not only contains pineapple but also takes less than 15 minutes to cook? Serve over noodles and it’s faster than takeout.
Ingredients
-
1 tbsp
vegetable oil
-
500 g
lean
ground beef
, or turkey
-
2
medium
carrots
, sliced 1/4 in. thick
-
4 cups
broccoli florets
-
2 tbsp
soy sauce
-
1 tbsp
cider vinegar
-
1 tbsp
brown sugar
-
1 tsp
grated fresh
ginger
, (or 1/2 tsp ground ginger)
-
2
garlic cloves
, squished
-
1/4 tsp
black pepper
-
1
398-mL can
pineapple tidbits
, drained, but juice reserved
-
1 tbsp
cornstarch
-
2 tbsp
water
Instructions
- In a large, deep skillet, cook the ground beef or turkey in the oil over medium-high heat, stirring to break up the clumps for 5 or 6 minutes, or until no longer pink. Drain off any fat that accumulates.
- Add the carrots and broccoli to the skillet, stir, then add the soy sauce, vinegar, brown sugar, ginger, garlic, pepper, and the juice from the can of pineapple. Stir to mix, then cover and cook over medium low heat for 5 to 7 minutes, or until the vegetables are tender but still crisp. Stir in the pineapple chunks.
- In a small bowl, combine cornstarch and water. Add to skillet, and cook, stirring until the sauce thickens and bubbles. Serve over rice or noodles.