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Pineapple Beef Stir-Fry

1 can (28 oz /  796 ml) pineapple chunks
1/2 cup (125 ml) minced cilantro
1/4 cup (50 ml) soy sauce
1 tbsp (15 ml) ground ginger
1 lb (500 g) beef steak thinly sliced
1 tsp (5 ml) cornstarch
2 tsp (10 ml) vegetable oil
1 medium red pepper, thinly sliced
1/2 cup (125 ml) cut fresh green beens
1 tbsp (15 ml) cut fresh green beens
1 tbsp (15 ml) chopped chili peppers
2 garlic cloves, minced
2 green onions, sliced
 
1. Drain pineapple, reserving 1 cup (250 ml) pineapple and 3/4 cup (175 ml) juice (Save remainder for another use).
 
2. Combine cilantro, soy sauce, ginger and reserved pineapple juice.  Remove 3/4 cup (75 ml); cover and refrigerate.
 
3. Combine beef and remaining marinade. Refrigerate 30 minutes. Discard marinade.  Mix cornstartch and reserved juice mixture until smooth.
 
4. Stir-fry beef in oil 5-6 minutes.  Remove beef with slotted spoon and keep warm. Add pepper, beans, chili peppers and garlic to skillet; stir-fry 5 minutes. Stir juice mixture into skillet.
 
5. Bring to boil; stir 1 minute or until thickened. Add onions, beef and reserved pineapple. Serve over rice.
 
Serves 4
 
 
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