Pineapple Red Pepper Beef Stir Fry Recipes

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PINEAPPLE BEEF STIR-FRY



Pineapple Beef Stir-Fry image

A zippy marinade sparks the flavor of this change-of-pace steak specialty. Chock-full of veggies, seasonings and pineapple chunks, this stir-fry makes a colorful presentation when I serve it to relatives and friends.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 13

1 can (20 ounces) pineapple chunks
1/2 cup minced fresh cilantro
1/4 cup soy sauce
1 tablespoon ground ginger
1 pound boneless beef round steak, thinly sliced
1 teaspoon cornstarch
2 teaspoons canola oil
1 medium sweet red pepper, thinly sliced
1/2 cup cut fresh green beans
1 tablespoon chopped green chilies
2 garlic cloves, minced
2 green onions, sliced
Hot cooked rice

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.

Nutrition Facts :

PINEAPPLE RED PEPPER BEEF STIR-FRY



Pineapple Red Pepper Beef Stir-Fry image

This tasty sweet-sour combination from Connie Braisted of Oceanside, California features sirloin instead of chicken for a fun change of pace. Pineapple, red pepper and slices of celery and green onion create a colorful feast for the eyes that's perfect for company or everyday dining.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 14

1/2 cup soy sauce
2 garlic cloves, minced
1 teaspoon ground ginger
1 pound beef top sirloin steak, cut into 1/4-inch thin strips
1 tablespoon canola oil
2 celery ribs, thinly sliced
1 cup cubed sweet red pepper
1 cup sliced green onions
1 cup sliced fresh mushrooms
1 can (20 ounces) pineapple chunks
1 can (8 ounces) sliced water chestnuts, drained
2 to 3 tablespoons cornstarch
1/2 cup water
Hot cooked rice

Steps:

  • In a large resealable plastic bag, combine the soy sauce, garlic and ginger. Add beef; turn 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 small bowl, combine the 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 with rice.

Nutrition Facts : Calories 351 calories, Fat 9g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 1916mg sodium, Carbohydrate 39g carbohydrate (21g sugars, Fiber 5g fiber), Protein 28g protein.

PINEAPPLE BEEF STIR-FRY



Pineapple Beef Stir-Fry image

A tasty sweet-sour combination. Pineapple, red pepper and slices of celery and green onion create a colorful feast.

Provided by Courtly

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 15

1/2 cup soy sauce
2 garlic cloves, minced
1 teaspoon ground ginger
1 lb boneless beef top sirloin steak, cut into 1/4 inch thin strips
1 tablespoon vegetable oil
2 celery ribs, thinly sliced
1 cup cubed sweet red pepper
1 cup sliced green onion
1 cup sliced fresh onion
1 cup sliced fresh mushrooms
1 (20 ounce) can pineapple chunks
1 (8 ounce) can sliced water chestnuts, drained
2 -3 tablespoons cornstarch
1/2 cup water
hot cooked rice

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.

Nutrition Facts : Calories 482.6, Fat 22.3, SaturatedFat 7.9, Cholesterol 76, Sodium 2101.2, Carbohydrate 45, Fiber 5.4, Sugar 27, Protein 28.5

PINEAPPLE PEPPER STIR-FRY



Pineapple Pepper Stir-Fry image

My mother tends to make up recipies and then forgets them because she never writes them down. This stir-fry is tasty and I'm glad I managed to get it down for her. This is all approximate since she couldn't remember how much she used, so add/subtract as much as you want.

Provided by House

Categories     Meat

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 tablespoon canola oil
2 tablespoons minced garlic
1 lb beef, strips
2 tablespoons sesame oil
1 tablespoon Worcestershire sauce
1/4 cup soy sauce
1 tablespoon sweet and sour sauce
1 red pepper, chopped
1 green pepper, chopped
1 (14 ounce) can pineapple chunks

Steps:

  • In the Canola oil, brown the beef in medium heat.
  • Add garlic and peppers. Heat for a couple minutes or until tender.
  • Add all sauces. Stir and heat up for a few minutes. If you don't think there's enough of a particular sauce, you can always add more.
  • Add Pineapple. Drain or don't drain. It's up to you.
  • Heat through and serve with rice or panzit.

Nutrition Facts : Calories 953.9, Fat 91, SaturatedFat 34.7, Cholesterol 112.4, Sodium 1092.7, Carbohydrate 22.6, Fiber 2.2, Sugar 17.5, Protein 12.5

SHRIMP AND PINEAPPLE STIR-FRY



Shrimp and Pineapple Stir-Fry image

Gather your ingredients before starting because this comes together quickly. An easy to make stir-fry sauce glazes the shrimp, and pineapple and your favorite veggies will make this a family favorite. Serve over rice, we particularly enjoy jasmine rice for this.

Provided by lutzflcat

Categories     Stir-Fries

Time 30m

Yield 4

Number Of Ingredients 16

¼ cup pineapple juice
¼ cup hoisin sauce
¼ cup low-sodium soy sauce
1 tablespoon sherry
1 tablespoon cornstarch
2 tablespoons vegetable oil
2 teaspoons sesame oil
1 pound large shrimp, peeled and deveined
2 cups pineapple chunks, fresh or canned
1 medium red bell pepper, cored and sliced vertically
1 medium onion, vertically sliced
½ cup snow peas
2 teaspoons minced garlic
¼ teaspoon crushed red pepper flakes, or more to taste
2 medium scallions, sliced diagonally
1 teaspoon sesame seeds

Steps:

  • Whisk pineapple juice, hoisin sauce, soy sauce, sherry, and cornstarch together in a small bowl until well combined; set aside.
  • Drizzle vegetable and sesame oils around the top of a wok or large skillet to coat the sides. Heat over medium-high heat for 1 minute. Pat shrimp dry with a paper towel and add to wok. Stir-fry for 1 minute on each side and transfer cooked shrimp to a clean plate.
  • Add pineapple, red bell pepper, onion, and snow peas to the wok, and stir-fry for 2 to 3 minutes. Stir in garlic and red pepper flakes, and cook until fragrant, about 30 seconds.
  • Return shrimp to the wok, and stir-fry an additional 2 minutes. Whisk stir-fry sauce a couple of times and pour over shrimp and vegetables, stirring constantly until thickened, about 1 minute.
  • Serve immediately, garnished with scallions and sesame seeds.

Nutrition Facts : Calories 305.8 calories, Carbohydrate 29.8 g, Cholesterol 173.1 mg, Fat 11.4 g, Fiber 3.4 g, Protein 21.6 g, SaturatedFat 1.8 g, Sodium 1013.6 mg, Sugar 17.2 g

PINEAPPLE BEEF STIR-FRY



Pineapple Beef Stir-Fry image

Skip the takeout and enjoy home-cooked Pineapple Beef Stir-Fry. Juicy pineapple chunks lend a touch of sweetness to this quick Pineapple Beef Stir-Fry that's served over rice. Steak sauce adds a bit of tangy flavor.

Provided by My Food and Family

Categories     Home

Time 25m

Yield Makes 4 servings.

Number Of Ingredients 8

1 can (8 oz.) pineapple chunks in juice, undrained
1 Tbsp. oil
1 beef flank steak (1 lb.), cut across the grain into thin strips
1/2 cup chopped green onions
1 clove garlic, minced
2 Tbsp. water
1 Tbsp. cornstarch
1/4 cup A.1. Original Sauce

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.

Nutrition Facts : Calories 250, Fat 11 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 0.8055 g, Sugar 0 g, Protein 22 g

STIR-FRIED CHICKEN WITH PINEAPPLE AND PEPPERS



Stir-Fried Chicken With Pineapple and Peppers image

Here's an easy way to get low-fat protein (in the chicken breast) and lots of vitamins (in the scallions, peppers and pineapple). Plus, the dab of fresh ginger soothes stomachs and fights inflammation and blood clots.

Provided by USA WEEKEND columnist Jean Carper

Categories     World Cuisine Recipes     Asian     Chinese

Yield 6

Number Of Ingredients 12

¼ cup reduced-salt soy sauce
2 tablespoons white wine vinegar
2 tablespoons mirin (sweetened Asian wine)
1 teaspoon grated ginger root
2 crushed garlic cloves
1 tablespoon cornstarch
2 tablespoons oil, preferably sesame oil
1 pound boneless, skinless chicken breast, cut in 1-inch pieces
6 large green onions, cut in 1-inch pieces
2 cups fresh or frozen pepper strips
1 (20 ounce) can chunk pineapple in juice
¼ cup sliced almonds

Steps:

  • Combine first six ingredients; stir well.
  • Heat oil in a large skillet and stir-fry chicken until brown and done, about 5 minutes. Remove. Add green onions, peppers and pineapple to the skillet; heat through. Pour in sauce and stir until thickened. Return chicken to skillet; heat through. Serve with brown rice; top with optional almonds.

Nutrition Facts : Calories 238.1 calories, Carbohydrate 21 g, Cholesterol 43.9 mg, Fat 7.7 g, Fiber 2.2 g, Protein 20.2 g, SaturatedFat 1.1 g, Sodium 411.6 mg, Sugar 12.9 g

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