Yield: 6 Servings
|2 pounds||Flank meat sliced thin 1/4 inch strips|
|1 small||Can crushed pineapple|
|1 bunch||Green onions (chopped fine)|
|1 small||Yellow onion (chopped coarse)|
|2 teaspoons||Black pepper|
|1 tablespoon||Hot chili sesame oil|
|¼ cup||Soy sauce|
|1 tablespoon||Brown sugar|
|1||Clove garlic (diced fine)|
|1 large||Carrot (shredded)|
Mix all ingredients in a large mixing bowl (including juice from pineapple). Let it marinate overnight or minimum 8 hours. Saute over med high heat in large skillet or wok until meat is lightly browned.
Ensure the juice is added during cooking.This batch should take two trips to the stove to cook. I like it served over the wide crispy La Choy noodles.(my friend prefers the noodles) I would use steamed rice...