When I’m in the mood to make pineapple beef with rice, it brings back memories and is the healthier version of deep fried sweet & sour beef. Growing up, dining out in Chinatown meant a 20 course meal (just kidding, not really) and some sweet and spicy dish was a staple selection. What’s most interesting is even if you’re full the tendency is to have seconds for good luck. You know what, that’s a tradition I’ve been getting used to! Good luck and eating more? Perfect!
If you’re a fan of ripened chunks of pineapple and brave enough to cut one up, this recipe is for you. For those of you that don’t eat beef, you may substitute beef for chicken and you’ll still have a mouth watering dish! To think, to bite into a tad spicy slice of beef and chased by the sweetness of the pineapple chunk may make you asking for seconds! While I used white rice, you can easily substitute brown rice and you’ll like it just as much! Writing about this makes me want to prepare and savor this again and again.
Quick Tip–to have a totally delicious pineapple beef meal, ensure your pineapple is super ripe. How to tell? If you can pull one of the leaves off easily and the pineapple smell is strong–you’ve got a good one ready to go!
Now I know you may be wondering, “What’s the best way to stir-fry” if you don’t have a traditional wok and unable to get out to your local Chinatown. I’m a fan of Amazon and love the free shipping! You might want to try this one from Calphalon–Oooh La La Top of the Line and sturdy! Because of it’s non-stick design, you’ll require less oil. If you opt for a non stock wok, although the directions say to heat up the wok until you see heat vapors—this one you won’t and shouldn’t. Just heat up, add a couple drops of water (testing how hot it is) and if it beads up the wok is HOT and ready to WOK and ROLL–Just some silly humor!
Onto the ingredients! The ingredients are simple, quick and budget friendly.
What do you think? Need help on this recipe? Let me know below in the comments section!
Ingredients
- 1 cup of cooked white rice
- 1/4 pound of flank steak (julienned/thinly sliced & marinated with 1 Tablespoon of soy sauce, 2 tsp of olive oil, 1/4 tsp of cornstarch)
- 2 cups of chopped pineapple
- 1/2 cup of slice onion
- 1 tsp of garlic chili sauce
- 1 minced clove of garlic
- 2 tablespoon of olive oil
- 1 thumb size piece of minced gingerroot
- 1/4 tsp of cornstarch (optional if you want a thicker gravy)
- 1/4 cup of warm water (optional if you want a thicker gravy)
- 1 tablespoon of agave nectar or brown sugar
- 2 tablespoons of gently chopped fresh cilantro
- Dash of Salt (optional--season to taste)
Instructions
- Heat a wok on high heat and once some heat vapors appear (don't overheat), add the olive oil
- Carefully circulate the oil in the wok
- Add the minced garlic, sliced onion and once slightly golden brown add the marinated beef
- With a wok spatula, stir fry the beef until 1/2 cook (meat should still be partially pink)
- Add the garlic chili sauce, minced ginger, toss again for a minute more
- Add the pineapple and simmer heat, cover and cook for 2 minutes
- Stir in the cornstarch warm water mixture and stir to ensure all ingredients mixed well
- Add fresh cilantro
