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Pineapple Beef Stir-Fry

 Pineapple Beef Stir-Fry
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.
4 ServingsPrep: 10 min. + marinating Cook: 15 min.


  • 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


  • 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.
  • In a large resealable plastic bag, combine the beef and remaining
  • marinade. Seal bag and turn to coat; refrigerate for 30 minutes.
  • 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

2 of 2

Pineapple Beef Stir-Fry (continued)

Directions (continued)

  • pepper, beans, chilies and garlic in skillet; stir-fry for 5
  • minutes.
  • 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.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.