[X]

Home > Recipes > Pineapple Beef Stir-Fry

Pineapple Beef Stir-Fry Recipe

Pineapple Beef Stir-Fry Recipe photo by Taste of Home

Read reviews (7)

Rate recipe

Packed with veggies, tender beef and pineapple tidbits, this sweet-and-sour stir-fry is ideal for blustery weeknights or activity-packed weekends. Jackie Drake - Troutman, North Carolina

This recipe is:

Healthy

[X]

Rate Pineapple Beef Stir-Fry Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Pineapple Beef Stir-Fry Recipe

Prep: 20 min. + marinating Cook: 15 min.

Yield: 4 Servings

20 15 35

Ingredients

1 cup unsweetened pineapple juice
1/4 cup white wine or reduced-sodium chicken broth
2 tablespoons brown sugar
2 tablespoons reduced-sodium soy sauce
1/4 teaspoon cayenne pepper
1 beef top sirloin steak (1 pound), cut into thin strips
2 tablespoons cornstarch
1-1/2 teaspoons olive oil, divided
2 large carrots, sliced
1 small onion, halved and sliced
1 medium green pepper, julienned
1/2 cup fresh snow peas
3/4 cup unsweetened DOLE® Pineapple Tidbits in 100% Pineapple Juice
2 cups cooked brown rice

Directions

In a small bowl, combine the first five ingredients. Pour 2/3 cup marinade into a large resealable plastic bag; add the beef. Seal bag and turn to coat; refrigerate for 30 minutes. Cover and refrigerate remaining marinade.
In a small bowl, combine cornstarch and reserved marinade until smooth; set aside.
Drain and discard marinade. In a large nonstick skillet or wok, stir-fry beef in 1 teaspoon oil for 2-3 minutes or until no longer pink. Remove with a slotted spoon and keep warm.
Stir-fry carrots and onion in remaining oil for 4 minutes. Add green pepper and snow peas; stir-fry 2-3 minutes longer or until vegetables are crisp-tender.
Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add beef and pineapple; heat through. Serve with rice. Yield: 4 servings.

Cooking for 2: Pineapple Beef Stir-Fry for Two

Nutritional Facts 1 cup stir-fry with 1/2 cup rice equals 388 calories, 7 g fat (2 g saturated fat), 46 mg cholesterol, 324 mg sodium, 51 g carbohydrate, 5 g fiber, 29 g protein.

Originally published as Pineapple Beef Stir-Fry in Healthy Cooking February/March 2010, p55

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Pineapple Beef Stir-Fry

Pineapple Beef Stir-Fry

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-7) of 7 reviews

Sort Reviews:

Reviewed on May. 12, 2012 by rec-chef

I loved this!! I did all the prep work before hand so all I had to do was throw together and cook, made it simple. Yummmm.

Reviewed on Aug. 28, 2011 by johnsen

did not have pineapple & tidbits, used lemonade. excellent.

Reviewed on Feb. 21, 2011 by Mitzimom3

What did I do wrong? Everything was looking yummy, but I went to add the cornstarch mixture to the pan, everything went to goo! The carrots and other vegetables globbed up and everything looked like glue! (no worries about bringint it to a boil, there really was no liquid to boil!) However, I proceeded with the recipe, added the beef and pineapple and dinner was a success! I love the pineapple; I would add more next time. But if you could tell me how to prevent everything from clumping together next time, I'd sure appreciate it! (was the cornstarch mixture supposed to be hot when added to the pan?)

Reviewed on Feb. 18, 2011 by lenavoth

Great way to use up leftover pot roast! Instead of soaking raw meat I cut of the meat from our roast and soaked it for the greater part of the day and then just popped in in the microwave before adding it to the stir-fry!

Reviewed on Feb. 16, 2011 by tinastolhandske

Qucik, easy, and very tasty!

Reviewed on Feb. 15, 2011 by Denneen

I don't eat red meat so I substituted chicken into it and it was great. I love Chinese food and will be making this or variations of this at least twice a month

Reviewed on Feb. 03, 2010 by briandean

I had done all the cutting up and prep work earlier, so when I went to cook it, it was super fast and super easy. But all veggie prep could be done while the meat marinades.

This was so tasty. I don't have a lot of recipes for red meat (that isn't ground beef), but this one is a keeper for sure!!