Beef Pineapple Stir Fry
Gluten Free Living – 2021
Beef Pineapple Stir Fry is a really sumptuous Asian recipe. It’s made with thinly sliced beef, carrots, onion, bell peppers, snow peas, pineapple tid bits and pineapple juice. The results are outstanding. The beef is marinated for 30 minutes. Then it takes less than 30 minutes to make the rest of the recipe.
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This dish has both sweet and savory flavors. The soy sauce marinade includes pineapple juice, cayenne pepper, brown sugar, white wine or chicken broth, and of course, soy sauce. I used a gluten free, low sodium soy sauce.
When I served Beef Pineapple Stir Fry to our Friday night care group in 2019, they raved over it. I served it over rice along with Four Cheese Italian Tomatoes. I had the folks coming up to me several times exclaiming about how great this entree tasted.
We had an eclectic group of people in our small group. Almost all of the guys cooked as much, if not more, than their wives. I have sent the recipes to them as well as the gals. I know I’m sure thankful for my husband. He can cook anything, and in fact, taught me how to cook when we were first married.
This recipe really isn’t difficult to make. The key is finding the extremely thinly sliced beef at the grocers. If the beef is too thickly sliced, it won’t cook long enough in this recipe. Therefore, it will be too tough. You can find the thinly sliced stir fry meat in most grocery stores. Though sometimes you have to hunt for it.
This is a wonderful recipe for week night dinners. Serve with cooked, brown rice and you have a complete meal. Beef Pineapple Stir Fry is also terrific for company dinners. The combination of flavors is irresistible. Enjoy.
Beef Pineapple Stir Fry is irresistible!
Serve this delicious entree over cooked brown rice for an awesome weeknight dinner.
I served Beef Pineapple Stir Fry with Four Cheese Italian Tomatoes. Both dishes were so mouthwatering.
Here’s what I did.
I used these ingredients.
Combine soy sauce, pineapple juice, cayenne pepper, brown sugar and white wine or chicken broth.
Put two-thirds of the marinade in a zip lock bag. Add beef. Close zipper. Shake contents so the marinade covers all the meat. Refrigerate for 30 minutes.
To remaining one-third marinade, add cornstarch.
Stir ingredients to combine. Set aside.
Heat part of the avocado oil in a large skillet. Remove beef from zip lock bag and discard marinade. Add beef to heated skillet and cook until no pink remains.
Remove beef from skillet and keep warm.
Add remaining avocado oil to skillet. Add carrots and onions.
Stir to combine and saute until tender–about 5-6 minutes.
Add snow peas and bell peppers. Saute about 3 minutes.
Add reserved soy sauce mixture. Cook about 2 minutes.
I added some water because the sauce thickened too much.
Add beef back into the skillet.
Add pineapple tid bits.
Stir to combine and heat through.
Beef Pineapple Stir Fry is really quick and easy to make.
If desired, you can garnish the entree with sesame seeds, before serving.
If you enjoy stir fry meals, this one is mouthwatering.
This drool-worthy recipe will knock your socks off!
Here’s the recipe.
BEEF PINEAPPLE STIR FRY
(Recipe slightly adapted from Taste of Home)
Beef Pineapple Stir Fry
Equipment
- 1 large skillet or wok
- chop sticks to serve, if desired
- 1 mixing bowl
- 1 zip lock bag WITHOUT the "stand and fill" bottom
- 1 wooden spoon
- 1 spatula
- 1 sharp knife to cut vegetables
- measuring cups
- measuring spoons
- 1 vegetable peeler
Ingredients
- 1 cup unsweetened pineapple juice
- 1/4 cup white wine or chicken broth
- 2 tsp. reduced sodium soy sauce (I used a gluten free soy sauce)
- 2 tbsp. brown sugar packed
- 1/4 tsp. cayenne pepper
- 1 lb. thinly sliced beef for stir fry
- 2 tbsp. cornstarch
- 3 to 4 tbsp. avocado oil divided use
- 2 large carrots peeled and sliced on the diagonal
- 1 small onion halved and sliced
- 1 large red bell pepper julienned
- 3/4 to 1 cup fresh snow peas
- 8 oz. can unsweetened pineapple tidbits undrained
- 2 cups cooked brown rice
- 1 cup water (see note below)
Instructions
- Combine the first 5 ingredients.
- Pour 2/3 of the mixture into a Zip-Lock bag.
- Add beef and shake until well combined.
- Refrigerate 30 minutes.
- Refrigerate remaining 1/3 marinade.
- In a small bowl combine cornstarch and reserved marinade until smooth.
- Set aside.
- Remove marinated beef from refrigerator.
- Remove beef and discard marinade.
- Heat large skillet over medium to medium high heat with one to 2 tablespoons avocado oil.
- Add beef and stir fry about 2-3 minutes until no longer pink.
- Remove beef to separate plate and keep warm.
- Add remaining avocado oil to skillet.
- Add carrots and onions and stir fry about 5-6 minutes.
- Add bell pepper and snow peas and stir fry 3 minutes longer, or until veggies are crisp-tender.
- Stir cornstarch mixture into skillet.
- Bring to a boil.
- If sauce is too thick, add water slowly.
- Cook and stir for about 2 minutes or until sauce is thickened.
- Add beef and pineapple and heat through.
- Serve over hot, cooked rice.
Notes
NOTE: This recipe requires very thinly sliced beef (which is usually available this way at the super market), since the cooking time is so short. Thick sliced beef will be too tough since it's not slow-cooked for this recipe.
Recipe lightly adapted from Taste of Home.
© Can’t Stay Out of the Kitchen
Nutrition
Beef Pineapple Stir Fry is a wonderful and delicious recipe for company. Especially if you enjoy Asian inspired food.
Beef Pineapple Stir Fry was terrific with Four Cheese Italian Tomatoes. Every bite was mouthwatering.
Beef Pineapple Stir Fry is a quick and easy dinner for weeknights.
You may also enjoy these delicious recipes!
Recipe originally published September 2, 2019.
Beef Pineapple Stir Fry
Equipment
- 1 large skillet or wok
- chop sticks to serve, if desired
- 1 mixing bowl
- 1 zip lock bag WITHOUT the "stand and fill" bottom
- 1 wooden spoon
- 1 spatula
- 1 sharp knife to cut vegetables
- measuring cups
- measuring spoons
- 1 vegetable peeler
Ingredients
- 1 cup unsweetened pineapple juice
- 1/4 cup white wine or chicken broth
- 2 tsp. reduced sodium soy sauce (I used a gluten free soy sauce)
- 2 tbsp. brown sugar packed
- 1/4 tsp. cayenne pepper
- 1 lb. thinly sliced beef for stir fry
- 2 tbsp. cornstarch
- 3 to 4 tbsp. avocado oil divided use
- 2 large carrots peeled and sliced on the diagonal
- 1 small onion halved and sliced
- 1 large red bell pepper julienned
- 3/4 to 1 cup fresh snow peas
- 8 oz. can unsweetened pineapple tidbits undrained
- 2 cups cooked brown rice
- 1 cup water (see note below)
Instructions
- Combine the first 5 ingredients.
- Pour 2/3 of the mixture into a Zip-Lock bag.
- Add beef and shake until well combined.
- Refrigerate 30 minutes.
- Refrigerate remaining 1/3 marinade.
- In a small bowl combine cornstarch and reserved marinade until smooth.
- Set aside.
- Remove marinated beef from refrigerator.
- Remove beef and discard marinade.
- Heat large skillet over medium to medium high heat with one to 2 tablespoons avocado oil.
- Add beef and stir fry about 2-3 minutes until no longer pink.
- Remove beef to separate plate and keep warm.
- Add remaining avocado oil to skillet.
- Add carrots and onions and stir fry about 5-6 minutes.
- Add bell pepper and snow peas and stir fry 3 minutes longer, or until veggies are crisp-tender.
- Stir cornstarch mixture into skillet.
- Bring to a boil.
- If sauce is too thick, add water slowly.
- Cook and stir for about 2 minutes or until sauce is thickened.
- Add beef and pineapple and heat through.
- Serve over hot, cooked rice.