Beef Pineapple Stir Fry
TOTAL TIME: Prep: 20 min. + marinating Cook: 15 min.
YIELD: 4 servings.
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
Ingredients
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1 cup unsweetened pineapple juice
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1/4 cup white wine or reduced-sodium chicken broth
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2 tablespoons brown sugar
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2 tablespoons reduced-sodium soy sauce
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1/4 teaspoon cayenne pepper
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1 beef top sirloin steak (1 pound), cut into thin strips
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2 tablespoons cornstarch
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1-1/2 teaspoons olive oil, divided
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2 large carrots, sliced
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1 small onion, halved and sliced
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1 medium green pepper, julienned
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1/2 cup fresh snow peas
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3/4 cup unsweetened pineapple tidbits
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2 cups cooked brown rice
Directions
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1.
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.
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2.
In a small bowl, combine cornstarch and reserved marinade until smooth; set aside.
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3.
Drain and discard marinade. In a large nonstick skillet or wok, stir-fry beef in 1 teaspoon oil for 2-3 minutes or until no longer pink. Remove with a slotted spoon and keep warm.
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4.
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.
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5.
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.
Nutrition Facts
1 serving: 388 calories, 7g fat (2g saturated fat), 46mg cholesterol, 324mg sodium, 51g carbohydrate (19g sugars, 5g fiber), 29g protein.
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