*I’m not affiliated with San-J products.
I’ve had a bottle of San-J Polynesian Sweet & Tangy Sauce in my pantry for who knows how long and I finally got around to using it. I don’t know why it took me so long because it tasted great and the ingredient list is amazing… while it does contain a soy ingredient, it’s gluten free, dairy free, honey sweetened, and has no artificial colors or flavors – Yeah!
While you do have to do a small amount of chopping, this dish is not only tasty and healthy, but it’s a cinch! And lately if it’s not easy I’m not making it! I promise I will start posting step-by-step pictures again but for now just pretend there’s a picture over each step 🙂 …
Start by chopping the veggies.
Then place meat into baggie with salt, pepper, and arrowroot and toss to coat. Seer the meat to get some nice flavor from the caramelization then set aside.
Add the green beans, garlic, white wine, and mushrooms and simmer for about 10 minutes, then add the onions and peppers and stir fry til tender.
… return the meat back to the pan along with the Polynesian sauce and heat through! YUM! And so simple, right!?!
Here’s the printable:
- ½ Lbs. (approximate) Thin Cut Top Round Beef or Other Similar Lean Cut Beef
- Salt & Pepper
- 1 Tbsp. Arrowroot Flour or Cornstarch
- Olive Oil
- ½ - 1 Lb. Fresh Green Beans (a couple big 'ol handfuls)
- 8 oz. Sliced Mushrooms
- 2 Cloves Minced Garlic
- ½ C GF Chicken Broth, GF Beef Broth, or White Wine
- 1-2 Birds Eye Chilis, Chopped
- 1 Small Onion, Chopped
- ½ C San-J Sweet & Tangy Polynesian Glazing & Dipping Sauce + more as desired.
- Start by chopping all the veggies... trim the ends off of the green beans and slice the onion and peppers. Set aside.
- Slice beef against the grain into bite size pieces and place in a Ziplock baggie. Season with salt and pepper. Add the arrowroot flour and toss to combine.
- Heat about 1 Tbsp. olive oil over medium high heat in a large skillet. When hot add the meat and seer, cook until nicely browned. Remove from skillet and set aside.
- Then add the green beans, mushrooms, garlic, and chicken broth to the skillet and bring to boil.
- Cover and simmer 10 minutes or until green beans are crisp-tender, leaving the lid slightly cracked to allow steam to escape.
- Add the chopped onions and peppers to the skillet. Stir over medium heat until onions are translucent and peppers are tender. Season with salt and pepper.
- Add the meat back to the pan and pour in the Polynesian sauce. Stir until sauce is heated and meat is cooked through.
- Transfer to serving dish and serve immediately.