Sizzling Pineapple Beef
- 1 of 1 Whisk 1 cup water, 1/3 cup reduced-sodium soy sauce, 1/4 cup packed brown sugar and 2 tbsp each cornstarch and rice vinegar. Set aside. Bring a large pot of salted water to a boil. Add 3/4 lb rice noodles and cook 4 to 6 minutes. Drain and rinse well. Meanwhile, heat 2 tbsp vegetable oil in a large stainless skillet over high. Add 1 lb diced skirt steak (in 3/4-inch pieces) and cook 3 minutes. Remove to a plate with a slotted spoon. Add 4 cloves sliced garlic and cook 1 minute. Stir in 1 1/4 lbs (3 small heads) chopped baby bok choy and 2 cups diced fresh pineapple. Stir-fry 4 minutes, until bok choy leaves are wilted. Add reserved sauce to skillet and cook 2 minutes, until thickened. Stir in beef and cooked noodles. Toss to combine and coat with sauce. Sprinkle with 3 chopped scallions and 1/3 cup chopped roasted salted cashews. Serve with sriracha or chili sauce on the side.
Servings Per Recipe: 6
Per Serving: 536 kcal cal., 18 g sugar, 22 g pro., 772 mg sodium, 16 g Fat, total, 4 g sat. fat, 77 g carb., 3 g fiber