Pineapple Beef Stir-Fry Recipe
Pineapple Beef Stir-Fry Recipe photo by Taste of Home

Pineapple Beef Stir-Fry Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 10 min. + marinating Cook: 15 min.
MAKES:4 servings
TOTAL TIME: Prep: 10 min. + marinating Cook: 15 min.
MAKES: 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 chilies
  • 2 garlic cloves, minced
  • 2 green onions, sliced
  • Hot cooked rice

Directions

  1. 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.
  2. In a large resealable plastic bag, combine the beef and remaining marinade. Seal bag and turn to coat; refrigerate for 30 minutes.
  3. Drain and discard 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, chilies and garlic in skillet; stir-fry for 5 minutes.
  4. 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. Yield: 4 servings.
Originally published as Pineapple Beef Stir-Fry in Country Woman March/April 2001, p33

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

Reviews for Pineapple Beef Stir-Fry

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Jan. 18, 2014

"I used some leftover steak & mushrooms in place of the green beans and chilies. There was plenty of garlic on the steak so I omitted that too. I didn't marinate since the steak was already cooked. I thought it was a little strong with ginger, but otherwise we liked it."

MY REVIEW
Reviewed Mar. 25, 2011

"Made the following substitutions:1. chicken for beef2. water chestnuts for red bell pepper3. 1/2 tsp ground ginger for 1 Tbsp (we don't really like ground ginger)4. canned green beans for fresh5. minced yellow onion for green onions6. brown rice for white rice7. upped cornstarch to 1 Tbsp because didn't discard marinade, but added it back as part of the sauceTurned out okay/good. We didn't really care for the sweetness of the sauce, but the chicken tasted good in the marinade."

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