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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
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.
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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!!
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!!
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