Island Beef Medley Bowl

If you were stranded on an island with just one dish, you'd want it to be this one! Tender grilled sirloin is sautéed with carrots, julienned jicama, snake beans and straw mushrooms in an onion and garlic infusion, then topped with a sweet, chunky Pineapple Curry Sauce rich with spices. Served over brown rice, it's pure paradise.

YIELD: 1 portion

Ingredients: Imperial Metric
Vegetable oil 1 Tbsp 15 mL
Onion-garlic blend 1 tsp 5 mL
Saucemaker Northern Heat Sauce 1 oz 30 ml
Grilled sirloin, sliced 2 oz 60 mL
Snake beans 1 oz 30 mL
Carrots, blanched 1 oz 30 mL
Jicama, peeled, julienne 1 oz 30 mL
Straw mushrooms, fresh, sliced 1 oz 30 ml
Green onions, julienne 2 tsp 10 mL
Saucemaker Pineapple Curry Sauce 2 oz 60 ml
Brown rice, cooked


  1. Heat vegetable oil in wok, add onion-garlic blend and Saucemaker Northern Heat Sauce; sauté for 10 seconds.
  2. Add beef; sauté until heated through.
  3. Add vegetables and stir fry until tender crisp.
  4. Add Saucemaker Pineapple Curry Sauce to stir fry; heat through.
  5. Serve stir fry over brown rice in an Asian-style bowl.

TIP: To enhance the Island theme of this dish – sprinkle grated coconut on top when serving.