Pineapple Steak Stir Fry

2
Maryann S. 0

"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."

Ingredients

3 h 43 m servings 1140 cals
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Original recipe yields 2 servings

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Nutrition

  • Calories:
  • 1140 kcal
  • 57%
  • Fat:
  • 67.5 g
  • 104%
  • Carbs:
  • 58.5g
  • 19%
  • Protein:
  • 70 g
  • 140%
  • Cholesterol:
  • 228 mg
  • 76%
  • Sodium:
  • 1092 mg
  • 44%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
  3. Bring water to a boil in a saucepan over medium-high heat. Add the rice and stir. Reduce heat, cover and simmer 20 minutes.
  4. 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.
  5. 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.

Reviews

2

This meal is quite zesty i must say! Easy to make & great with fried rice. I have done this 3 times already & will do many more. Thank you

Has potential, but very bland as is.