Pineapple Steak Stir Fry

2 Reviews

Prep: 15 min
Cook: 28 min
Ready In: 3 hr 43 min

“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.” - by Maryann S.

Directions

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

Amount Per Serving (2 total)

Calories
1140 cal
57%

Fat
67.5 g
104%

Carbs
58.5 g
19%

Based on a 2,000 calorie diet

Reviews (2)

Rate This Recipe

rob

Oct. 3, 2007

"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..." See more"