Instructions

Add the soy sauce, water, brown sugar, garlic, ginger, and sesame oil in a pot, and stir till the sugar dissolves.

In a separate cup, dissolve the cornstarch in ½ cup water to form a slurry.

Bring the soy sauce mixture to a gentle boil stir in the cornstarch slurry until the sauce thickens a little, then set aside.

Heat 1 Tablespoon of oil in a large skillet or wok over medium heat and add the pineapple pieces.  Gently saute the pineapple pieces until they are lightly charred on both sides, about 2 minutes. Set aside.

To the same skillet add 1 Tablespoon oil, turn up heat to medium high, and add the vegetables. Add 1 to 2 Tablespoons of water and stir-fry the vegetables, stirring until the water is evaporated and the vegetables are tender-crisp, about 4 to 7 minutes. Remove from pan and set aside.

To the skillet add the last tablespoon of oil. When it’s hot, add the beef and stir-fry until the beef is cooked and seared on the outside, about 5 to 7 minutes.

Add the vegetables back to the pan, then add the sauce and mix until vegetables are coated. Add the seared pineapples chunks and mix gently. Sprinkle with sesame seeds if desired and serve with warm rice.