A zippy marinade sparks the flavor of this change-of-pace steak specialty. Chock-full of veggies, seasonings and pineapple chunks, this stir-fry makes a colorful presentation when I serve it to relatives and friends.
Pineapple Beef Stir-Fry
Pineapple Beef Stir-Fry
Prep Time
10 min
Cook Time
15 min
Yield
4 servings
Ingredients
- 1 can (20 ounces) pineapple chunks
- 1/2 cup minced fresh cilantro
- 1/4 cup soy sauce
- 1 tablespoon ground ginger
- 1 pound boneless beef round steak, thinly sliced
- 1 teaspoon cornstarch
- 2 teaspoons canola oil
- 1 medium sweet red pepper, thinly sliced
- 1/2 cup cut fresh green beans
- 1 tablespoon chopped green chiles
- 2 garlic cloves, minced
- 2 green onions, sliced
- Hot cooked rice
Directions
- Drain the pineapple, reserving 1 cup pineapple and 3/4 cup juice. (Cover and refrigerate remaining pineapple for another use.) In a small bowl, combine the cilantro, soy sauce, ginger and reserved pineapple juice. Remove 3/4 cup; cover and refrigerate.
- In a large shallow dish, combine the beef and remaining marinade. Turn to coat; cover refrigerate for 30 minutes.
- Drain beef, discarding marinade. Combine cornstarch and reserved juice mixture until smooth. In a skillet, stir-fry beef in oil for 5-6 minutes. Remove beef with a slotted spoon and keep warm. Add the red pepper, beans, chiles and garlic in skillet; stir-fry for 5 minutes.
- Stir juice mixture; stir into skillet. Bring to a boil; cook and stir for 1 minute or until slightly thickened. Add the onions, beef and the reserved pineapple; heat through. Serve with rice.
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