Â
With all this talk of robotic Cantonese food, I couldn’t resist this Canton Beef & Pineapple recipe. I don’t have a robot to help me just yet, but maybe it’s better that way. Enjoy!
Ingredients:
- 1 lb boneless beef top sirloin steak, 3/4″ thick
- 1/2 teaspoon cornstarch
- 1 tablespoon soy sauce
- 2 green or red bell peppers cut in 3/4″ pieces
- 1 clove garlic, crushed
- 1Â tablespoon vegetable oil
- 1 can (8 oz) pineapple chunks in juice, drained
- Hot cooked rice (optional)
Sauce Ingredients:
- 1/4 cup ketchup
- 2 tablespoon white sugar
- 1 tablespoon soy sauce
- 1 teaspoon Worcestershire Sauce
What’s Next:
Â
Cut Beef steak into 3/4″ cubes. In medium bowl, dissolve cornstarch in 1 tablespoon soy sauce. Add Beef and toss to coat and set aside.
In small bowl, combine sauce ingredients, set aside.
In large nonstick skillet, heat 2 tablespoons water over medium-high heat until hot. Add bell peppers and garlic, cook and stir 3 to 4 minutes or until water is evaporated and peppers are crisp-tender. Remove from skillet and set aside.
In same skillet, heat half the oil until hot. Add Beef — 1/2 at a time — and stir-fry 2 to 3 minutes or until outside surface is no longer pink, adding remaining oil as needed. Return Beef to skillet. Stir in sauce, peppers and pineapple and cook until heated through. Serve with rice if desired.