Beef and Broccoli Rainbow Stir-Fry
Yields 4
  1. 3 tablespoons soy sauce
  2. 2 tablespoons sriracha
  3. 1 tablespoon cornstarch
  4. 2 teaspoons toasted sesame oil
  5. 1 pound beef flank steak, cut across the grain into ¼”-thick strips
  6. 2 tablespoons preferred vegetable oil, divided
  7. 2 cups Del MonteⓇ pre-cut broccoli florets
  8. 1 Del MonteⓇ red bell pepper, seeded and thinly sliced
  9. 1 cup 1” chunks Del MonteⓇ pineapple
  10. 1 cup Del MonteⓇ pre-shredded cabbage
  11. 2 green onions, thinly sliced
  1. In a medium bowl stir to combine soy sauce, sriracha, cornstarch, sesame oil, and 1 tablespoon water. Add beef, toss to coat, and marinate for 15 minutes.
  2. In a very large skillet or wok, heat 1 tablespoon oil over high heat until shimmering. Add broccoli and bell pepper and cook, stirring frequently, until crisp-tender, about 2 minutes. Add pineapple and cabbage and cook, stirring, 1 minute more.
  3. Transfer vegetables to a bowl and wipe out skillet or wok. Add remaining 1 tablespoon oil and heat until shimmering.
  4. Add beef to skillet or wok and cook, stirring occasionally, until browned, about 2 minutes. Add vegetables back to pan and toss everything together.
  5. Served garnished with green onion.
Del Monte Fresh Produce N.A., Inc