Asian Zing Pineapple Steak Strips
Sweet pineapple, juicy seared steak and peppers get tossed in a glossy ginger-soy sauce that turns plain rice into something everyone wants a second scoop of. It has takeout-night energy, but the bright balsamic finish keeps it balanced and fresh.
Ingredients
Method
- Toss steak with Ellbee's Asian Zing Gourmet Garlic and a pinch of pepper. Heat Ellbee's Habanero Olive Oil in a large skillet or wok until very hot.
- Sear steak in two batches so it browns instead of steams; transfer to a plate. Add peppers and pineapple to the skillet and cook until blistered at the edges.
- Stir soy sauce, Ellbee's Honey Ginger Balsamic Vinegar and sesame oil together. Return steak and any juices to the pan, add sauce and toss until glossy, about 1 minute.
- Spoon over hot rice and finish with scallions and sesame seeds.
Notes
Time: 35 min
Kitchen tip: Partially freeze the steak for 15 minutes before slicing. It firms up just enough to make thin, even strips easy.
