Pineapple Beef Ginger Stir Fry Recipes

PINEAPPLE BEEF STIR-FRY

Steps:

• Drain the pineapple, reserving 1 cup pineapple and 3/4 cup juice. (Cover and refrigerate remaining pineapple for another use.) In a small bowl, combine the cilantro, soy sauce, ginger and reserved pineapple juice. Remove 3/4 cup; cover and refrigerate. , In a large resealable plastic bag, combine the beef and remaining marinade. Seal bag and turn to coat; refrigerate for 30 minutes., Drain and discard marinade. Combine cornstarch and reserved juice mixture until smooth. In a skillet, stir-fry beef in oil for 5-6 minutes. Remove beef with a slotted spoon and keep warm. Add the red pepper, beans, chilies and garlic in skillet; stir-fry for 5 minutes. , Stir juice mixture; stir into skillet. Bring to a boil; cook and stir for 1 minute or until slightly thickened. Add the onions, beef and the reserved pineapple; heat through. Serve with rice.

PINEAPPLE BEEF STIR-FRY

Steps:

• Drain pineapple, reserving 1 cup of chunks, 1/2 cup juice (reserving juice for other purposes).
• Combine 1/2 cup of the juice, ginger, soy sauce, cilantro and meat in bowl.
• Cover bowl, marinate for 15 minutes.
• In large, nonstick skillet, heat oil, add garlic, sauté 30 seconds, until fragrant.
• Remove the meat from the marinade, place in the skillet.
• Stir fry 5 minutes, just until cooked through, remove the meat and keep warm.
• Combine marinade and cornstarch in bowl.
• Add the beans, chilies, pepper and marinade to skillet; stir fry 4 minutes (or until veggies are crisp tender and mixture is thickened).
• Stir in 1 cup pineapple chunks, scallions and meat; heat through.

PINEAPPLE, BEEF & GINGER STIR-FRY

Steps:

• Mix the steak, soy sauce, sugar, chilli sauce and vinegar together, and set aside for 10 mins.
• Heat a wok with 1 tsp of the oil. Lift the steak from the marinade and sear, in batches, then remove. Add a bit more oil and fry the ginger until golden. Add the spring onions and pineapple, and return the steak to the pan. Stir to heat through for 1 min, then add any remaining marinade. Keep stirring until the marinade becomes thick and everything is hot. Serve sprinkled with coriander, and with rice and greens, if you like.

STIR-FRIED GINGER PINEAPPLE CHICKEN

Steps:

• Combine coconut aminos, ginger, garlic, sesame oil, rice vinegar, chives, salt, and white pepper in a 1-gallon resealable plastic bag. Add chicken to marinade and let sit at room temperature while you prepare the vegetables.
• Heat a large skillet or wok over medium-high heat. Add oil to hot skillet and heat until it shimmers. Add onion and red and green bell peppers. Stir-fry until vegetables are tender-crisp, 2 to 3 minutes. Remove vegetables from skillet and set aside.
• Add chicken and marinade to the same skillet and cook until chicken is white and the juices run clear, about 5 minutes. Add vegetables and drained pineapple back to the skillet and stir-fry for 3 minutes.
• Pour in reserved pineapple juice and stir in arrowroot powder quickly until mixture boils and the sauce thickens, about 2 minutes.
• Serve over hot rice and garnish with chopped cashews.

PINEAPPLE BEEF STIR-FRY

Steps:

• Drain pineapple, reserving liquid. Set aside. Heat oil in large skillet on medium-high heat. Add steak; cook and stir 5 min. or until cooked through. Add pineapple, onions and garlic; cook and stir 2 min. Reduce heat to low.
• Mix reserved pineapple liquid, water and cornstarch until well blended. Add to steak mixture; cook 1 min. or until thickened, stirring constantly. Remove from heat.
• Stir in steak sauce. Serve over rice.

PINEAPPLE BEEF STIR-FRY

Steps:

• In a bowl, combine the soy sauce, garlic and ginger. Add beef; toss to coat. Let stand for 15 minutes. In a large skillet, stir-fry beef mixture in oil for 2 minutes. Add celery and red pepper; stir-fry for 2 minutes. Add onions and mushrooms; cook 2 minutes longer.
• Drain pineapple, reserving juice. Stir pineapple and water chestnuts into skillet. In a bowl, combine cornstarch, water and reserved pineapple juice until smooth. Gradually stir into beef and vegetables. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve over rice.

PINEAPPLE-GINGER CHICKEN STIR-FRY

Steps:

• Drain pineapple, reserving juice. Mix cornstarch, soy sauce, honey, cinnamon and reserved juice until smooth. In a skillet, heat 1 tablespoon oil over medium-high heat; saute chicken until lightly browned, 4-6 minutes. Remove from pan., In same pan, saute onion, ginger and garlic in remaining oil until crisp-tender, about 2 minutes. Stir cornstarch mixture; add to pan with chicken and pineapple chunks. Bring to a boil, stirring constantly; cook and stir until sauce is thickened and chicken is cooked through, 5-7 minutes., Serve with rice. If desired, sprinkle with cilantro.

PINEAPPLE STEAK STIR FRY

Steps:

• 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.
• 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.