Pineapple Beef Stir-fry

4.67 from 3 votes

Pineapple Beef Stir Fry served over rice or noodles is sure to be a favorite for a quick weeknight dinner or to satisfy your takeout craving.

Prep Time15

Cook Time7

Marinate2

Total Time2 22

Course: Main Course

Cuisine: Asian

Servings: servings

1 tablespoon minced ginger
2 teaspoons sugar
1/4 cup soy sauce
2 tablespoon beef broth
3 cloves garlic minced
1 tablespoon vegetable oil
2 teaspoons cornstarch
1 tablespoon plus 1 teaspoon rice vinegar
2 cups cubed fresh pineapple or canned and very well drained
1 cup diagonally sliced green onions 3-inch pieces
1 cup thinly sliced fresh mushrooms
1 cup fresh snow peas about ¼ pound
1 cups julienne-cut red bell pepper 3-inch pieces
6 cups cooked white rice, for serving or substitute brown rice, Asian noodles, or Angel hair pasta

Cut steak lengthwise with grain into ¼ inch thick slices; cut slices in half crosswise. Place into a resealable bag.
In a small bowl, whisk together minced ginger, sugar, soy sauce, beef broth and garlic. Pour over steak and seal the bag, pressing out as much air as possible. Marinate in the refrigerator for 2 hours, turning the bag occasionally. Remove steak from bag; discard marinade.
Whisk cornstarch and vinegar together in a small bowl. Set aside.
Heat a large skillet over medium-high heat and add the oil. Add steak; cook for 4 minutes, stirring often.
Add cornstarch mixture, pineapple, green onions, mushrooms, snow peas and bell pepper to the skillet and cook for 3 minutes, stirring often or until vegetables are crisp-tender.
Serve over rice or noodles.

Leftover beef stir fry and vegetables can be stored in an airtight container in the fridge for 3-4 days. Reheat on the stove top or in the microwave.

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