Pineapple Teriyaki Steak Bites

• 1 Tablespoon olive oil
• 1 Tablespoon garlic paste
• 1 Tablespoon grated ginger
• 8 ounce can crushed pineapple
• ½ cup sodium soy sauce
• ½ cup + 1 Tablespoon water
• ½ cup apple cider vinegar
• ¼ cup honey
• ½ cup dark brown sugar
• 1 teaspoon sesame oil
• ¼ teaspoon red pepper flakes
• 1 Tablespoon cornstarch
• 2 pounds steak bites

Instructions:

• Add olive oil, garlic paste, and grated ginger to a medium saucepan and cook over medium heat for 1 minute.
• Add in the crushed pineapple, soy sauce, water, vinegar, brown sugar, honey, sesame oil, and red pepper flakes, and cook for 5 minutes.
• Mix the cornstarch and water in a small bowl to make a slurry, then slowly pour into the saucepan while constantly whisking for 1 minute.
• Let simmer for 10 minutes, then remove from heat.
• Meanwhile, pat the tips with paper towels, then season with salt and pepper.
• Add the steak to a hot, lightly oiled heavy-bottomed skillet and cook for 2 minutes on each side to get a nice sear. You want the temperature on a kitchen thermometer to read 140 degrees for medium-rare.
• Remove from heat and pour half of the Teriyaki Sauce over the tips and stir to coat. Reserve the other half of the sauce for another recipe.
• Serve with vegetables or rice.