Easy Asian Vegetable Beef Stir-Fry

Cut the meat and veggies ahead of time so that when suppertime rolls around it doesn't take much to get this dish ready for the table.

3 sirloin steaks, cut in strips
reserved accumulated juices
1/2 cup sweet chili sauce
2 tbsps. soya sauce
olive oil
pepper and ginger
1/2 Vidalia onion, sliced
2 cloves garlic, slivered
3 fresh green beans, julienned
2 carrots, sliced
1/2 each red and green pepper
2 spears fresh pineapple, but in chunks
1 cup broccoli flowerets
1 tbsps. cornstarch

Mix sweet chili sauce and soya sauce and marinade the beef strips for 4-6 hours.

Heat olive oil in a wok or deep frying pan and add the beef . Sprinkle with ginger and pepper.  Stir-fry until no longer pink .  Remove from pan.  Reserve any juices (about 1/4 - 1/2 cup) and set aside.

Heat some olive oil in the pan and add  onion and garlic. Cook 2 minutes.

Now add the green beans and carrots.  If using raw broccoli add it now too. Add 1/4 cup water to the pan and cover, cook 3-4 minutes.
Next toss in the red and green pepper, as well as the pineapple.  If you have previously cooked broccoli (like I had) add it now along with the beef.  And cook 2-3 minutes longer.

Take 1 tbsp of cornstarch and whisk in 2 tbsps. of cold water.

Add this to the previously reserved pan juices.  Make a well in the center of the veg and meat in the pan and pour in the cornstarch mixture, whisk.  Stir together and  cook a further 2-3 minutes.  Dinner......ready in no time !