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Beef Pineapple Stir Fry | Can't Stay Out of the Kitchen | this mouthwatering #beef entree is wonderful for weeknight dinners. Along with rice, it's a complete meal & it doesn't take all that long to make. We served it for company & they loved it! #Asian #pineapple #StirFry #GlutenFree #carrots #SnowPeas #BeefPineappleStirFry

Beef Pineapple Stir Fry

Teresa Ambra
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.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Beef
Cuisine Asian
Servings 6
Calories 340 kcal

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 tid bits 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: 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.
 
Recipe lightly adapted from Taste of Home.
 
© Can’t Stay Out of the Kitchen
[nutrition-label]

Nutrition

Calories: 340kcalCarbohydrates: 42gProtein: 19gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 43mgSodium: 1222mgPotassium: 558mgFiber: 4gSugar: 17gVitamin A: 5105IUVitamin C: 86mgCalcium: 254mgIron: 3mg
Keyword Asian, beef, carrots, gluten free, main dish, pineapple, snow peas
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