Sweet and Sour Sirloin Steak with Potatoes

The thing about living with a steak-and-potatoes kind of guy is that there's steaks on the grill once a week in the summer months, and I thought it would be a nice change to have that piece of steak dressed in asian flavors. So I am making an easy sweet and sour steak and potatoes tonight.

8 oz Sirloin Steak, diced
4 tbs olive oil
1/2 cup shredded carrots
1/2 cup diced and cooked potatoes
1/2 cup diced pineapples
1/4 cup orange bell pepper, diced
1/4 cup diced onions
1/2 tsp minced ginger
1/2 tsp minced garlic
1 tbs Cornstarch
1 tbs Cider vinegar
1 tsp Sugar

In a microwavable boil, place diced potatoes in 1/4 c homemade chicken stock, and microwave 2-5 mins, or until cooked, depending on your microwave. Set aside.

In a non-stick wok over high heat add 3 tsp. hot oil, stir-fry carrots and green bell pepper and onions for 2-4 mins. With a slotted spoon,remove vegetables to a plate. Add remaining oil,ginger,garlic and beef to skillet. Cook 2-4 mins. Blend cornstarch with water, and stir in vinegar and sugar. Add to skillet stirring constantly til thickened. Return cooked vegetables and potatoes to skillet and heat thoroughly. Serve immediately with rice.

Note: Orginal recipe had 1 tbs of chilli flakes in it, but I omitted it for the kids. You can adjust the sweetness and sourness to your taste by increasing or decreasing the cider vinegar and sugar.