Beef Stir-fry with Pineapple, Snap Peas and Thai Basil
4 tablespoons organic canola oil
4 scallions, cut in ½-inch pieces (white and green parts) on the bias or ½ onion, thinly sliced
1 pound thinly sliced boneless sirloin steak or chicken breast
1 red or orange bell pepper, thinly sliced
½ pound snow or snap peas, cut in half on the bias
3 cloves garlic, coarsely chopped
2 teaspoons chopped fresh ginger
1 cup diced fresh pineapple
2 tablespoons soy sauce
1/3 cup chopped cilantro
Juice of ½ lime
Steamed jasmine rice, for serving
1. In a large skillet or wok, heat the oil over medium-high heat. Add the scallions or onions and cook until softened, about 2 minutes.
2. Add the meat and cook until lightly browned, about 5 minutes, seasoning well with salt and pepper. Add the bell pepper, snap peas, garlic and ginger and cook for 4 minutes more.
3. Add the pineapple and soy sauce and cook until heated through, about 2 minutes more. Remove from heat and stir in the cilantro and lime juice, seasoning to taste to with as needed. Serve hot with steamed jasmine rice.
4. Eat and enjoy!