Why You’ll Love This Recipe
Pineapple Beef Stir Fry is a vibrant, sweet-and-savory dish loaded with tender beef strips, juicy pineapple chunks, and crisp vegetables—all tossed in a flavorful stir-fry sauce. It’s quick to prepare, colorful on the plate, and delivers a perfect balance of tangy, savory, and slightly spicy flavors. A great weeknight dinner that’s ready in under 30 minutes.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
flank steak or sirloin (thinly sliced)pineapple chunks (fresh or canned, drained)bell peppers (red and green)sliced carrots or snap peasgreen onionsgarlic (minced)ginger (minced)soy saucebrown sugar or honeyrice vinegar or lime juicecornstarch (for thickening)vegetable or sesame oilred pepper flakes (optional)
directions
In a small bowl, whisk together soy sauce, brown sugar or honey, vinegar or lime juice, cornstarch, and a splash of water to make the stir-fry sauce. Set aside.
Heat oil in a large skillet or wok over medium-high heat.
Add beef slices and stir-fry for 2–3 minutes until browned. Remove from pan and set aside.
In the same pan, add a bit more oil if needed. Stir-fry garlic, ginger, and vegetables for 3–4 minutes until just tender.
Add pineapple chunks and stir-fry another 1–2 minutes.
Return beef to the pan, pour in the sauce, and toss everything together until evenly coated and sauce thickens, about 1–2 minutes.
Top with sliced green onions and red pepper flakes if desired. Serve hot.
Servings and timing
This recipe yields approximately 4 servings.Preparation time: 10 minutesCooking time: 15 minutesTotal time: 25 minutes
Variations
Use chicken or shrimp instead of beef.
Add cashews or peanuts for crunch.
Serve over rice, noodles, or cauliflower rice.
Include broccoli or mushrooms for more vegetables.
Use hoisin or teriyaki sauce for a different flavor profile.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.Reheat in a skillet or microwave until warmed through.Do not freeze if using fresh pineapple, as the texture may change.
FAQs
What’s the best cut of beef?
Flank steak, sirloin, or skirt steak work best when thinly sliced.
Can I use canned pineapple?
Yes, just drain well and use in place of fresh.
Is this dish spicy?
It’s mild by default—add red pepper flakes or chili paste to increase heat.
Do I need a wok?
No, a large nonstick or cast iron skillet works just fine.
Can I make it ahead?
Yes, prep ingredients and sauce ahead—cook just before serving.
Is it gluten-free?
Use tamari or gluten-free soy sauce to make it gluten-free.
What oil is best for stir-frying?
Vegetable, canola, or sesame oil are great options.
Should I marinate the beef?
Optional, but a quick marinade in a little soy sauce and cornstarch improves flavor and texture.
Can I double the recipe?
Yes, but cook beef in batches to avoid overcrowding.
What sides go well with it?
Steamed rice, noodles, or stir-fried greens make perfect companions.
Conclusion
Pineapple Beef Stir Fry is a fast, flavorful, and family-friendly meal that brings sweet, savory, and tangy flavors together in one delicious skillet. Bursting with color and texture, it’s perfect for busy nights when you want something satisfying without the fuss. This tropical twist on classic stir fry is sure to become a regular on your dinner table.
Print
Pineapple Beef Stir Fry
- Prep Time: 20 minutes (includes slicing and optional marinating)
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir‑Fry
- Cuisine: Asian‑fusion
- Diet: Low Lactose
Description
A vibrant sweet‑and‑savory stir‑fry featuring tender beef and pineapple in a tangy sauce, tossed with crisp vegetables and served over rice.
Ingredients
- 1 lb beef (top round, sirloin, or flank), thinly sliced
- 2 Tbsp cornstarch, divided
- 1 can (14–20 oz) pineapple chunks, drained (reserve juice)
- 1/2 cup beef broth (optional)
- 1/2 cup soy sauce
- 2 Tbsp rice vinegar
- 1–2 Tbsp sambal oelek or Sriracha (optional)
- 2 Tbsp vegetable or canola oil
- 1 cup sliced red bell pepper
- 1 cup carrots, matchstick-cut
- 1 cup snow peas
- 2 cloves garlic, minced
- 2 Tbsp grated ginger
- Chopped green onions or cilantro, for garnish
Instructions
- Toss sliced beef with 1 Tbsp cornstarch until evenly coated; set aside.
- In a bowl, whisk reserved pineapple juice, beef broth (if using), soy sauce, rice vinegar, sambal, and remaining cornstarch into a smooth sauce.
- Heat oil in a wok or large skillet over medium‑high heat. Stir‑fry beef and onion until browned (~5 minutes); remove and keep warm.
- Add bell pepper, carrots, and snow peas; stir‑fry ~1 minute. Add garlic and ginger; cook another 30 seconds.
- Return beef to pan; pour in sauce and pineapple chunks. Stir until sauce thickens and coats all ingredients, ~1–2 minutes :contentReference[oaicite:0]{index=0}.
- Garnish with green onions or cilantro and serve hot over rice or noodles.
Notes
- Cornstarch coating helps tenderize beef and thicken sauce :contentReference[oaicite:1]{index=1}.
- Use fresh ginger and garlic for optimal flavor.
- Customize veggies—swap snap peas, mushrooms, or broccoli.
- Marinate beef 20–30 minutes in sauce mixture for extra flavor and tenderness :contentReference[oaicite:2]{index=2}.
- Leftovers keep well for 2 days; reheat gently to preserve texture.