Description
Fresh pineapple chunks add just the right amount of sweetness to this tasty Vietnamese stir-fry made with seasoned beef, snow peas, and oyster sauce.
Ingredients
Units
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- 1/4 teaspoon cinnamon
- 1/2 teaspoon granulated garlic
- 1 teaspoon celery salt
- 1 teaspoon ground black pepper
- 12 ounces beef, cut into 1/8 to 1/4-inch thick slices (see Notes)
- 3 teaspoons pure sesame oil
- 2 tablespoons canola oil
- 1 clove garlic, smashed
- 1/2 cup oyster sauce
- 3–4 cups fresh pineapple chunks
- 1/4 pound fresh snow peas
- 1 cup vegetable broth
- 2 teaspoons cornstarch mixed with 1 tablespoon broth or water until smooth
- Steamed white or brown rice for serving
Instructions
- Season beef. Mix together cinnamon, granulated garlic, celery salt and ground pepper in a small bowl. Sprinkle spice mixture over beef and stir until all the pieces are evenly coated with spices. Add sesame oil and mix until beef is evenly coated with oil. Set aside.
- Heat pan and season oil. Heat canola oil in a medium sized wok over medium-high heat until oil begins to shimmer. Add garlic and stir until garlic is fragrant and starts to brown. Remove garlic clove from pan and discard. Rotate and tilt pan so that oil evenly coats the bottom and sides of the wok.
- Cook beef. Add beef in an even layer around the wok. Let the beef sit a minute or so until it starts to brown. Then stir the beef and let cook until lightly browned all over and beef is just cooked through. Add in oyster sauce and stir until the beef is evenly coated. Transfer beef to a clean bowl or plate.
- Cook vegetables. Return wok to stove. Add pineapple chunks and cook 1-2 minutes over medium-high heat, stirring occasionally, until pineapples start to soften slightly and release their juices. Add snow peas. Cook pineapples and snow peas, stirring occasionally, until lightly browned, about 2-4 minutes. Add vegetable broth and bring mixture to a simmer. Cover pan and let snow peas cook until tender-crisp, about 2-3 minutes.
- Mix everything together. Uncover pan, add beef and any accumulated juices back to pan. Stir to combine. Stir cornstarch mixture to re-combine and add to pan. Bring mixture to a simmer. Cook until sauce thickens slightly.
- Serve. Remove from heat and serve immediately with rice.
Notes
- You can use any cut of beef you prefer – flank steak, strip steak, rump roast. Be sure to slice the beef against the grain.
- Oyster sauce can be found in the Asian aisle of most grocery stores and at Asian grocery stores.
