Step 1

Tenderize the steak with a meat tenderizer and place into a gallon-sized baggie with the pineapple juice, soy sauce, hot sauce, maple syrup, and garlic. Shake the bag to combine and place in the refrigerator for at least 30 minutes and up to 24 hours (the longer you marinate the steak, the more tender it will be).

Step 2

When the steak is done marinating remove it from the baggie and slice it against the grain in thin strips. Hold onto the baggie filled with marinadeu002du002dyou'll use that later. I repeat, don't throw away the marinade.

Step 3

Add 1 tablespoon of oil to a large pan over medium-high heat. Add the onions and peppers and cook for three minutes.

Step 4

Add the mushrooms to the pan and cook for two minutes, then add the broccoli and cook for an additional two minutes.

Step 5

Remove the vegetables from the pan and set aside in a small bowl.

Step 6

Mix the cornstarch and water in a small bowl and dip each strip of steak into the mixture until they're coated. Set the bowl of excess cornstarch mixture asideu002du002dyou'll use it later.

Step 7

Add the other tablespoon of oil to the same pan and add the steak. Cook for two minutes, flipping halfway through so the strips cook evenly.

Step 8

Add the marinade and the rest of the cornstarch/water mixture to the pan. Cook for 5 minutes, or until it comes to a boil and thickens to your desired consistency.

Step 9

Add the vegetables back into the pan, remove from the heat, and serve!