Beef Pineapple Stir Fry is irresistible. This incredibly delicious beef entree is perfect for week night meals because it can be ready in under an hour. It's sumptuous, flavorful and a complete meal when served over hot rice. Marvelous for company dinners too since everyone loves this delightful Asian recipe.
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 cupunsweetened pineapple juice
1/4cupwhite wineor chicken broth
2tsp.reduced sodium soy sauce(I used a gluten free soy sauce)
2tbsp.brown sugarpacked
1/4tsp.cayenne pepper
1lb.thinly sliced beef for stir fry
2tbsp.cornstarch
3 to 4tbsp.avocado oildivided use
2largecarrotspeeled and sliced on the diagonal
1smallonionhalved and sliced
1largered bell pepperjulienned
3/4 to 1cupfresh snow peas
8oz. canunsweetened pineapple tidbitsundrained
2cupscooked brown rice
1cupwater(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: The sauce was too thick so I added water a few tablespoons at a time to get to the right consistency. I ended up using a full cup of water.
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.