Marinate beef overnight in this homemade pineapple, ginger, and pepper sauce for maximum flavor.
For the Beef
beef sirloin, trimmed and frozen for 30 to 60 minutes
low-sodium soy sauce
toasted sesame oil
grated, peeled fresh ginger
large clove garlic, finely grated
red pepper flakes, plus more for serving
small Granny Smith apple, coarsely grated
For the Apple Slaw
small Granny Smith apples, cut into matchsticks
scallions, thinly sliced, plus more for serving
fresh mint, sliced
hearts of romaine, leaves separated
- Thinly slice beef. In a bowl or resealable plastic bag, mix soy sauce, sesame oil, pineapple juice, ginger, garlic, and red pepper; stir in apple. Toss in beef to coat. Let sit for 30 minutes or refrigerate overnight.
- Ten minutes before cooking, make the slaw. In a bowl, whisk together vinegar, honey, and 1/4 teaspoon each salt and pepper. Add apples and toss to coat. Fold in scallions and mint.
- Heat a large cast-iron skillet on medium-high. Add oil, swirl the pan to coat, then add beef, spreading into an even layer. Season with 1/4 teaspoon salt and cook, without stirring, until bottoms are browned and edges begin to crisp, 2 to 4 minutes. Toss and cook 2 minutes more.
- Transfer to a bowl and toss with additional red pepper and scallions if desired. Serve beef in lettuce leaves and top with apple slaw.
PER SERVING 225 CALORIES, 7.5 G FAT (2 G SATURATED), 27 G PROTEIN, 335 MG SODIUM, 12 G CARB, 3 G FIBER
COST PER SERVING $1.12