Pineapple Steak Bowl

Ingredients

Sirloin top steak or flank steak, thinly sliced against the grain

½ yellow or sweet onion, chopped

½ red bell pepper, chopped

1 whole pineapple, cut in half and hollowed (reserve shell)

½ cup chopped pineapple

2 green onions, cut into thirds

½ tsp white pepper

1 tsp garlic powder

1 tbsp soy sauce

1 tbsp cornstarch

1 tsp baking soda

Canola oil and sesame oil

3 Thai chili peppers, sliced

3 cloves garlic, minced

1 cup jasmine rice

2 cups water

veggie of your choice – chose broccoli

Sauce

1–2 tbsp oyster sauce

1 tbsp soy sauce

1 tsp dark soy sauce

Sriracha to taste

2 tsp brown sugar

2 tbsp water or chicken broth (as needed)

Instructions

Start with the rice.

Rinse jasmine rice until water runs mostly clear.

Add rice, water, and salt to a pot.

Bring to a boil, cover, lower heat, and cook 15 minutes.

Turn heat off and let steam 5 minutes. Fluff and set aside.

Prep the steak.

In a bowl, combine sliced steak, soy sauce, cornstarch, baking soda, white pepper, garlic powder, and a small splash of canola oil.

Mix well and let marinate 15–20 minutes.

This is what gives you that tender, glossy takeout-style steak.

Make the sauce.

In a small bowl, mix oyster sauce, soy sauce, dark soy sauce, brown sugar, sriracha, and water or broth.

Set aside.

Cook the steak.

Heat a large pan or wok over high heat.

Add canola oil with a few drops of sesame oil.

Add steak in a single layer and sear until browned and caramelized.

Remove steak and set aside.

Build the flavor.

Lower heat slightly.

Add onion, red pepper, Thai chilies, garlic, and chopped pineapple.

Stir-fry 2–3 minutes until fragrant and slightly softened.

Add sauce and finish.

Pour sauce into the pan and let it bubble and thicken.

Add steak back in and toss to coat evenly.

Taste and adjust heat or sweetness if needed.

Turn heat off and fold in green onions.

Assemble.

Pack rice into the hollowed pineapple.

Spoon steak and sauce alongside the rice.

Drizzle extra sauce if needed.