- 2 Sirloin steaks.
- 1 Onion.
- 1 Green pepper.
- 1 Carrot.
- 7 oz Pineapple in syrup.
- 2 Tablespoons honey.
- Salt, black pepper.
- ½ Cup soy sauce.
- 1 Tablespoon cornstarch.
- 1/8 Cup water or meat broth.
- 1 Tablespoon raspberry vinegar .
- Mild olive oil, 0.4°.
Remove any excess fat or heavy tissue from sirloins. Cut into 1”cubes.
Mix soy sauce, honey, raspberry vinegar, ginger, salt and black pepper in a bowl and let meat marinate in the mixture for 20 minutes.
Wash and peel vegetables. Cut into julienne strips and reserve.
Drain the pineapple, cut into cubes the same size as the sirloin and reserve syrup.
Heat a bit of mild olive oil in an Enamel steel Magefesa wok. When hot enough sauté drained sirloin pieces until brown on all sides. Remove from wok and reserve.
Add vegetables to wok and cook for a few minutes.
Add chopped pineapple and let brown slightly.
When vegetables and pineapple are ready return sirloin pieces to wok and cook all together for a few more minutes. Pour in the soy sauce marinade.
Cook over low heat for about 3 minutes.
Dissolve a little cornstarch in half glass of cold broth. Pour into the wok and let boil until the sauce this linked.
Serve hot with chopped chives sprinkled on top.
Serve with a side of boiled white rice or pasta cooked.
Since soy sauce has a strong flavor, make sure not to overdo it when it comes to seasoning ingredients.