Your Cart

Pineapple Beef Stir-Fry

Posted by Debbie Perez on


Ingredients:

  • 1/2 cup DOLE® Canned 100% Pineapple Juice
  • 2 tablespoons white wine or reduced-sodium chicken broth
  • 1 tablespoon packed brown sugar
  • 1 tablespoon reduced-sodium soy sauce
  • 1/8 teaspoon cayenne pepper
  • 1/2 pound beef top sirloin steak, cut into thin strips
  • 1 tablespoon cornstarch
  • 3/4 teaspoon olive oil, divided
  • 1 large carrot, sliced
  • 1/2 small onion, halved and sliced
  • 1 small green pepper, julienned
  • 1/4 cup fresh snow peas
  • 1/3 cup unsweetened pineapple tidbits
  • 1 cup cooked brown rice

Directions:

  1. In a small bowl, combine the first five ingredients. Pour 1/3 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.
  2. In a small bowl, combine cornstarch and reserved marinade until smooth; set aside.
  3. Drain and discard marinade. In a large nonstick skillet or wok, stir-fry beef in 1/2 teaspoon oil for 2-3 minutes or until no longer pink. Remove with a slotted spoon and keep warm.
  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.
  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.

Leave a comment:

Please note, comments must be approved before they are published