Ingredients
1.5 lb skirt steak
4 garlic cloves, chopped
1 cup crushed pineapple (with juice)
Juice of 2 limes
1 tsp cumin
½ tsp black pepper
2 tbsp olive oil, divided
3 cups mixed vegetables (broccoli, bell peppers, carrots, onions, corn)
1½ cups no-salt-added beef stock, divided
1 tbsp cornstarch
1 tbsp cold water
Instructions
- Marinate Steak: Mix steak with garlic, pineapple, lime juice, cumin, and pepper. Refrigerate 1–4 hrs.
- Cook Beef: Heat 1 tbsp oil, sear steak 3–4 min per side. Rest and slice thinly.
- Cook Veggies: Heat remaining oil, sauté vegetables with ½ cup stock. Cover 7–8 min until tender.
- Make Sauce: Combine cornstarch and cold water. Add beef, reserved marinade, and 1 cup stock to pan. Bring to boil, stir in slurry until thickened.
- Serve: Over rice or noodles.
Notes
- Slice steak against the grain for tenderness.
- Cut vegetables evenly for uniform cooking.
- Frozen vegetables should be thawed first.
- Prep Time: 15 min
- Cook Time: 30 min