Pineapple Steak Stir Fry recipe

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Ingredients

1 (8 ounce) can pineapple chunks - drained with juice reserved
2 teaspoons rice wine vinegar
2 tablespoons soy sauce
1 teaspoon olive oil
1 teaspoon vanilla-flavored vodka
½ teaspoon ground ginger
½ teaspoon brown sugar
½ teaspoon white sugar
1 (1 1/2-pound) beef sirloin steak, cut into 1/4-inch strips
1 ½ cups water
½ cup long grain white rice
2 tablespoons olive oil

Nutrition Info

1140.4 calories
carbohydrate: 58.5 g
cholesterol: 228.1 mg
fat: 67.5 g
fiber: 1.7 g
protein: 70 g
saturatedFat: 22.8 g
servingSize: -
sodium: 1092 mg
sugar: 18.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Stir together 1/3 cup reserved pineapple juice, rice wine vinegar, soy sauce, olive oil, vanilla vodka, ginger, brown sugar, and white sugar in a mixing bowl until blended. Adjust the sugar to taste.

  2. Place the steak strips in a large, resealable plastic bag. Pour in the pineapple juice mixture and seal the bag. Turn the bag gently to evenly coat steak with the marinade. Refrigerate 3 to 4 hours.

  3. Bring water to a boil in a saucepan over medium-high heat. Add the rice and stir. Reduce heat, cover and simmer 20 minutes.

  4. Heat 2 tablespoons olive oil in a skillet over medium heat. Remove steak strips from marinade and place in the skillet. Cook and stir the steak strips until browned and no longer pink, about 2 minutes per side. Remove from the heat, cover and keep warm.

  5. Place the pineapple chunks in a separate skillet. Cook over medium heat until slightly soft and heated through, about 4 minutes. To serve, divide the rice between two bowls, top with steak strips and pineapple chunks, and toss briefly.

Recipe Yield

2 servings

Recipe Note

I was sitting around one day and had a craving for warm pineapple and steak. A recipe was born! This recipe is really easy to double up on, but watch the sugar if you do.

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