Beef Stir-fry with Pineapple, Snap Peas and Thai Basil

Beef Stir-fry with Pineapple, Snap Peas and Thai Basil
Serves 4

 Ingredients:

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

 Directions:

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! 

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