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

Pineapple Red Pepper Beef Stir-Fry Recipe

Publisher Photo
This tasty sweet-sour combination from Connie Braisted of Oceanside, California features sirloin instead of chicken for a fun change of pace. Pineapple, red pepper and slices of celery and green onion create a colorful feast for the eyes that's perfect for company or everyday dining.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

Ingredients

  • 1/2 cup soy sauce
  • 2 garlic cloves, minced
  • 1 teaspoon ground ginger
  • 1 pound beef top sirloin steak, cut into 1/4-inch thin strips
  • 1 tablespoon canola oil
  • 2 celery ribs, thinly sliced
  • 1 cup cubed sweet red pepper
  • 1 cup sliced green onions
  • 1 cup sliced fresh mushrooms
  • 1 can (20 ounces) pineapple chunks
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 2 to 3 tablespoons cornstarch
  • 1/2 cup water
  • Hot cooked rice

Nutritional Facts

1 serving (1 cup) equals 351 calories, 9 g fat (3 g saturated fat), 63 mg cholesterol, 1,916 mg sodium, 39 g carbohydrate, 5 g fiber, 28 g protein.

Directions

  1. In a large resealable plastic bag, combine the soy sauce, garlic and ginger. Add beef; turn to coat. Let stand for 15 minutes.
  2. In a large skillet, stir-fry beef mixture in oil for 2 minutes. Add celery and red pepper; stir-fry for 2 minutes. Add onions and mushrooms; cook 2 minutes longer.
  3. Drain pineapple, reserving juice. Stir pineapple and water chestnuts into skillet. In a small bowl, combine the cornstarch, water and reserved pineapple juice until smooth. Gradually stir into beef and vegetables. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with rice. Yield: 4 servings.
Originally published as Pineapple Beef Stir-Fry in Country Woman September/October 2002, p40

Nutritional Facts

1 serving (1 cup) equals 351 calories, 9 g fat (3 g saturated fat), 63 mg cholesterol, 1,916 mg sodium, 39 g carbohydrate, 5 g fiber, 28 g protein.

This recipe pairs well with a full-bodied red wine.

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