Sweet and Sour Pineapple Pepper Steak
Recipe type: Main
Serves: 4-6 servings
  • 2 lb pepper steak, cut in thin strips
  • 3 Tablespoons potato starch (use cornstarch for year round)
  • 1 teaspoon kosher salt
  • Oil for frying
  • 1 Tablespoon oil
  • 1 onion, diced
  • 1 green pepper, diced
  • 2 teaspoons kosher salt, divided
  • 4 cloves garlic, minced
  • 1 frozen cube ginger
  • ½ cup Lieber’s honey
  • ½ cup Lieber’s ketchup
  • ⅓ cup Lieber’s brown sugar
  • Juice of 3 lemons
  • 1 can Lieber’s pineapple tidbits with its juice
  1. Toss meat, potato starch and salt in a large bowl until meat is evenly coated.
  2. Heat oil in a large, deep frying pan over high heat.
  3. Sear meat for a minute per side, until browned on the outside; set aside. Work in batches to prevent the pan from getting overcrowded.
Prepare the sauce:
  1. Heat oil in the same pan over medium heat. Add onions, peppers and half of the salt. Sauté, stirring occasionally, for 4-5 minutes, until softened.
  2. Add garlic and ginger and continue to cook for another 5 minutes, until onions are starting to get some color.
  3. Add honey, ketchup, brown sugar, lemon juice, pineapple and the rest of the salt.
  4. Raise heat until mixture starts bubbling vigorously.
  5. Add meat back to pan, reduce heat to a simmer.
  6. Cover pan loosely and let meat simmer for about 60-70 minutes, until tender. Serve alongside cauliflower rice, if desired.
Plan Ahead:
  1. Recipe can be prepared a day or two ahead of time and reheated before serving.
Recipe by Overtime Cook at http://overtimecook.com/2019/04/04/sweet-and-sour-pineapple-pepper-steak/