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Pineapple Beef Stir-Fry

Pineapple is usually paired with pork or chicken, but it goes well with beef as well. For example, this Pineapple Beef Stir-Fry has a nice, fresh tang to it.

Pineapple Beef Stir-Fry

Although you can make this recipe with canned pineapple chunks, I don’t advise it. Fresh pineapple tastes much better and will stay firm when you cook it. I’ve included pineapple handling tips below the recipe.

Pineapple Beef Stir-Fry
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Pineapple Beef Stir-Fry

This recipe gives a tropical spin to an Asian dish.
Course Main Course
Cuisine Chinese
Keyword Asian Cuisine, pineapple, Tropical
Prep Time 10 minutes
Cook Time 5 minutes
Servings 4

Equipment

  • High-sided skillet or wok.

Ingredients

  • 1 Tablespoon coconut oil
  • 1 lb. beef flank steak, thinly sliced against the grain
  • cups pineapple chunks
  • 3 Tablespoons tamari or coconut aminos (see below for definitions)
  • 3 scallions, sliced thinly
  • salt and black pepper, to taste (Optional)

Instructions

  • In a large, high-sided skillet or wok, heat the coconut oil over high heat.
  • Add the beef and pineapple. Season with a small pinch of salt and black pepper, if desired.
  • Stir-fry the beef and pineapple over high heat until the beef is cooked through and the pineapple develops a slight golden color, approximately 2-3 minutes.
  • Add the tamari or coconut aminos and stir-fry for another 1-2 minutes, or just until the mixture is warm and bubbly.
  • Taste and season with additional salt and black pepper, if desired.
  • Remove from heat and stir in the scallions.
  • Transfer to individual plates and serve immediately.

Additional Ingredient Information for Pineapple Beef Stir-Fry

What is beef flank steak? It is a cut of beef taken from the abdominal muscles or lower chest of the steer. See the chart on this page for a visual idea.

What is tamari? This popular sauce used in Japanese cuisine is a type of soy sauce. Tamari sauce has gained popularity not only for its rich flavor but also because it is vegan and usually gluten-free. If you can’t find it at your local grocery store in the Asian foods section, you can order it from Amazon.

What are coconut aminos? This is also an alternative to traditional soy sauce. Coconut aminos is salty-sweet and has a buttery finish. It is made by fermenting coconut-blossom nectar and then blending it with sea salt. Again, if you can’t find it in your grocery store, you can find it on Amazon.

How do you know a pineapple is ripe? There are three signs that a pinapple is fresh and ready to use:

  1. Its crown is bright green.
  2. The rind is firm but yields to slight pressure.
  3. The base of the fruit has a fragrant pineapple smell.

pineapple chunksDon’t let the pineapple go unused for long — it can quickly get too ripe and start fermenting!

How do you cut a fresh pineapple into chunks? First, start by removing the pineapple’s inedible parts — the crown, skin, and eyes. Lay the pineapple on its side. Chopping off the crown and base. Stand it back up and cut the rind away in 1/2-inch strips, slicing from top to bottom. Now you’ll see the eyes — firm, brown circles embedded in the exposed flesh. To remove them, cut a V-shaped trench for each row of eyes, then pluck out that trench to remove them.

Now, with the pineapple still standing up, slice it in half, then into quarters. Lay each quarter on its side and slice out the core. Cut these de-cored wedges lengthwise into spears. Finally, chop the spears into smaller chunks.

Carma's Cookery Creative Cooking Tips

This dish is pretty good as it is, but you can still give it your own twist by adding touches or serving it with unique condiments. Here are some ideas I came up with:

  • Add in some shredded coconut. This can be added at the second step, so the coconut gets toasty. Or it can be sprinkled on top at the last step.
  • Season with a touch of curry powder in the second and fifth steps to taste.
  • Experiment using another alternative to soy sauce that tamari or coconut aminos. Options include fish sauce, Maggi seasoning sauce, or Worcestershire sauce.

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About the author

Carma Spence has been experimenting in the kitchen since she was four years old and loves trying out new recipe ideas. She is the author of Bonkers for Bundt Cakes and Your Perfect Pie, as well as author and contributor to several more non-food-related books. With Carma's Cookery, she is taking her passion for empowering people and blending it with her passion for cooking, gift-giving and entertaining.

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