Pineapple Steak Stir Fry

Pineapple Steak Stir Fry
  • 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
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon brown sugar
  • 1/2 teaspoon white sugar
  • 1 (1 1/2-pound) beef sirloin steak, cut into 1/4-inch strips
  • 1 1/2 cups water
  • 1/2 cup long grain white rice
  • 2 tablespoons olive oil


  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.

05/12/2018
Pineapple Steak Stir Fry, recipe PT15M PT1H 5 455 calories

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