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.