Coating the meat in cornstarch helps create a glossy sauce that coats the tomatoes, green peppers, and meat with delicious shine. *OMG I just realized I should have added some sliced ham to this dish, then we’d really be in aloha territory. Try it and get back to me, K?
- 4 tablespoons cornstarch
- 3 tablespoons soy sauce
- 3 tablespoons plus ¼ cup low sodium chicken broth
- 1 pound boneless top round steak, thinly sliced into 2-inch strips
- 2 tablespoons honey
- 3 tablespoons canola oil
- 1 cup pineapple slices (about ¼ inch thick x 2 inches wide)
- 1 large green bell pepper, seeded and cut into 1 ½ -inch chunks
- 1 small red onion, cut into chunks
- 2 medium vine-ripened tomatoes each cut into 8 wedges
- Cooked rice, for serving
- Chopped cilantro, chives, or scallions, for serving
Whisk 2 tablespoons cornstarch with 1 tablespoon of the soy sauce and 1 tablespoon chicken broth in a large bowl. Add the beef and toss to coat. Whisk the remaining 2 tablespoons each cornstarch and soy sauce in a separate medium bowl with 2 more tablespoons chicken broth, then whisk in the honey.
Heat 2 tablespoons of the canola oil over medium-high heat in a large wok or skillet. Working in 2 batches if necessary, sear the meat in a single layer until slightly caramelized, 2 to 3 minutes per side. Transfer to a plate and add 1 more tablespoon canola oil to the skillet. Add the pineapple in a single layer and caramelize slightly, 2 minutes per side. Add the peppers, onions, and remaining 1/4 cup broth and cook, stirring, until the peppers soften slightly and the onions char a bit, 5 minutes.
Return the beef to the skillet, then add the tomatoes and the reserved sauce and cook, stirring until everything is glazed and delicious, 2 to 3 minutes. Serve with rice and garnish with cilantro.
Tip: For Extra Hawaiian pizza vibes, top with ham or crispy bacon bits.