Pineapple Steak Stir Fry Recipes

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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

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 STEAK STIR FRY



Pineapple Steak Stir Fry image

I was sitting around one day and had a craving for warm pineapple and steak. A recipe was born! This recipe is really easy to double up on, but watch the sugar if you do.

Provided by Maryann S.

Categories     World Cuisine Recipes     Asian

Time 3h43m

Yield 2

Number Of Ingredients 12

1 (8 ounce) can pineapple chunks - drained with juice reserved
2 teaspoons rice wine vinegar
2 tablespoons soy sauce
1 teaspoon olive oil
1 teaspoon vanilla-flavored vodka
½ teaspoon ground ginger
½ teaspoon brown sugar
½ teaspoon white sugar
1 (1 1/2-pound) beef sirloin steak, cut into 1/4-inch strips
1 ½ cups water
½ cup long grain white rice
2 tablespoons olive oil

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.

Nutrition Facts : Calories 1140.4 calories, Carbohydrate 58.5 g, Cholesterol 228.1 mg, Fat 67.5 g, Fiber 1.7 g, Protein 70 g, SaturatedFat 22.8 g, Sodium 1092 mg, Sugar 18.9 g

PINEAPPLE BEEF STIR-FRY FOR TWO



Pineapple Beef Stir-Fry for Two image

Packed with veggies, tender beef and pineapple tidbits, this sweet-and-sour stir-fry is ideal for blustery weeknights or activity-packed weekends. Jackie Drake - Troutman, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 2 servings.

Number Of Ingredients 14

1/2 cup unsweetened pineapple juice
2 tablespoons white wine or reduced-sodium chicken broth
1 tablespoon packed brown sugar
1 tablespoon reduced-sodium soy sauce
1/8 teaspoon cayenne pepper
1/2 pound beef top sirloin steak, cut into thin strips
1 tablespoon cornstarch
3/4 teaspoon olive oil, divided
1 large carrot, sliced
1/2 small onion, halved and sliced
1 small green pepper, julienned
1/4 cup fresh snow peas
1/3 cup unsweetened pineapple tidbits
1 cup cooked brown rice

Steps:

  • In a small bowl, combine the first five ingredients. Pour 1/3 cup marinade into a large resealable plastic bag; add the beef. Seal bag and turn to coat; refrigerate for 30 minutes. Cover and refrigerate remaining marinade., In a small bowl, combine cornstarch and reserved marinade until smooth; set aside., Drain and discard marinade. In a large nonstick skillet or wok, stir-fry beef in 1/2 teaspoon oil for 2-3 minutes or until no longer pink. Remove with a slotted spoon and keep warm., Stir-fry carrots and onion in remaining oil for 4 minutes. Add green pepper and snow peas; stir-fry 2-3 minutes longer or until vegetables are crisp-tender., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add beef and pineapple; heat through. Serve with rice.

Nutrition Facts : Calories 381 calories, Fat 7g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 328mg sodium, Carbohydrate 49g carbohydrate (18g sugars, Fiber 4g fiber), Protein 29g protein.

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 & GINGER STIR-FRY



Pineapple, beef & ginger stir-fry image

Crank up the flavour of healthy food with a Chinese steak stir-fry that combines contrasting fruit, ginger and soy notes

Provided by Jennifer Joyce

Categories     Dinner, Main course

Time 25m

Number Of Ingredients 11

400g rump steak, thinly sliced
3tbsp soy sauce
2tbsp soft brown sugar
1tbsp chilli sauce
1tbsp rice wine vinegar
2tsp vegetable oil
thumb-sized piece ginger, cut into fine matchsticks
4 spring onions, cut into 3cm lengths
200g pineapple, cut into chunks
handful coriander leaves, to serve
rice and greens, to serve (optional)

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.

Nutrition Facts : Calories 267 calories, Fat 12 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 18 grams sugar, Fiber 1 grams fiber, Protein 22 grams protein, Sodium 2.4 milligram of sodium

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 BEEF STIR-FRY



Pineapple Beef Stir-Fry image

Make and share this Pineapple Beef Stir-Fry recipe from Food.com.

Provided by OceanIvy

Categories     Pineapple

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

1 (20 ounce) can pineapple chunks in juice
1 tablespoon fresh ginger, grated
1 tablespoon soy sauce
1/4 cup fresh cilantro, chopped
3/4 lb round steak, thinly sliced diagonal
1 teaspoon vegetable oil
1 garlic clove, finely chopped
1/2 teaspoon cornstarch
1/2 cup fresh trimmed green beans
1 sweet red pepper, sliced thin
2 scallions, chopped
1 tablespoon canned chili, chopped

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.

Nutrition Facts : Calories 280.3, Fat 11.2, SaturatedFat 4, Cholesterol 62.1, Sodium 304.4, Carbohydrate 26.6, Fiber 2.4, Sugar 22.4, Protein 19.4

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