Rating: 3 stars
3 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

I was sitting around one day and had a craving for warm pineapple and steak. A recipe was born! This recipe is really easy to double up on, but watch the sugar if you do.

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Recipe Summary

prep:
15 mins
cook:
28 mins
additional:
3 hrs
total:
3 hrs 43 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Stir together 1/3 cup reserved pineapple juice, rice wine vinegar, soy sauce, olive oil, vanilla vodka, ginger, brown sugar, and white sugar in a mixing bowl until blended. Adjust the sugar to taste.

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  • Place the steak strips in a large, resealable plastic bag. Pour in the pineapple juice mixture and seal the bag. Turn the bag gently to evenly coat steak with the marinade. Refrigerate 3 to 4 hours.

  • Bring water to a boil in a saucepan over medium-high heat. Add the rice and stir. Reduce heat, cover and simmer 20 minutes.

  • Heat 2 tablespoons olive oil in a skillet over medium heat. Remove steak strips from marinade and place in the skillet. Cook and stir the steak strips until browned and no longer pink, about 2 minutes per side. Remove from the heat, cover and keep warm.

  • Place the pineapple chunks in a separate skillet. Cook over medium heat until slightly soft and heated through, about 4 minutes. To serve, divide the rice between two bowls, top with steak strips and pineapple chunks, and toss briefly.

Nutrition Facts

1140 calories; protein 70g; carbohydrates 58.5g; fat 67.5g; cholesterol 228.1mg; sodium 1092mg. Full Nutrition
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