Print Options

Back to Pineapple Beef Stir-Fry >

Include these items:

Select reviews >

Taste of Home Logo

Pineapple Beef Stir-Fry

Pineapple Beef Stir-Fry
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
4 ServingsPrep: 20 min. + marinating Cook: 15 min.

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 pineapple tidbits
  • 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,
© Taste of Home 2013

2 of 2

Pineapple Beef Stir-Fry (continued)

Directions (continued)

  • 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.
Nutrition 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013