Pineapple Steak Stir Fry

Name: Pineapple Steak Stir Fry
Prep time: 15 min
Cook time: 28 min
Total time: 3 h 43 min
Yield: 2 servings
Ingredients: 1 (8 ounce) can pineapple chunks - drained with juice reserved; 2 teaspoons rice wine vinegar; 2 tablespoons soy sauce; 1 teaspoon olive oil; 1 teaspoon vanilla-flavored vodka; ½ teaspoon ground ginger; ½ teaspoon brown sugar; ½ teaspoon white sugar; 1 (1 1/2-pound) beef sirloin steak, cut into 1/4-inch strips; 1 ½ cups water; ½ cup long grain white rice; 2 tablespoons olive oil

Rating: 3 stars

3 Ratings
3 Reviews
1 Photo

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.

By Maryann S.

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Recipe Summary

prep:

15 mins

cook:

28 mins

additional:

3 hrs

total:

3 hrs 43 mins

Servings:

Yield:

2 servings

Nutrition Info

Directions

Step 1

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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Step 2

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.
Step 3

Bring water to a boil in a saucepan over medium-high heat. Add the rice and stir. Reduce heat, cover and simmer 20 minutes.
Step 4

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.
Step 5

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.