1 20 oz. can pineapple tidbits, drained
5 cups broccoli, cut into bite size pieces
1/4 cup water
1/2 cup crunchy peanut butter
1/2 cup roasted peanuts, chopped
green onions for garnish (optional)
peanut oil (may sub olive oil)
Marinade/Sauce:
1/3 cup low sodiuim soy sauce
1/4 cup brown sugar
2 tablespoon lime juice
2 tablespoons fish sauce
2 teaspoons freshly grated ginger
5 garlic cloves, minced
2-4 teaspoons Sriracha/Asian hot chili sauce
1 tablespoon dry basil
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon cornstarch
In a medium bowl, mix the Marinade/Sauce ingredients together. Add 1/4 cup Marinade to a freezer bag along with beef and turn to evenly coat. Reserve the rest of the marinade separately - this will become the base of your Sauce. Refrigerate Sauce and marinating beef for 8-24 hours. When ready to cook, drain excess marinade off of beef (if there is any). Heat 1 1/2 teaspoons peanut oil in a large nonstick skillet over high heat until very hot and sizzling. Add beef to the skillet and break up any clumps; cook without stirring for 1 minute, then stir and cook until beef is browned and almost cooked through, about 1-2 minutes (it will cook more in the sauce). Don’t overcook or it won’t be as tender! Transfer beef to a large plate and cover. Wipe skillet of any excess moisture. Add 1 tablespoon peanut oil to the now-empty skillet; heat until very hot and sizzling. Add the broccoli and saute for 30 seconds. Add water, cover pan, and lower heat to medium. Steam broccoli until crisp-tender, about 1-2 minutes. Add beef back to the skillet along with the reserved Sauce and pineapple. Bring sauce to a boil then reduce to a simmer until sauce has thickened. Stir in crunchy peanut butter until well combined. Taste and add additional salt, pepper, Sriracha, brown sugar to taste. Top with roasted peanuts and green onions.