Pineapple Steak Stir Fry

Sweet and savory describes this Asian-inspired dish featuring strips of tender sirloin steak marinated in an exotic mix of rice wine vinegar, soy sauce, vanilla vodka, ginger, white and brown sugars, and served with stir-fried pineapple chunks and rice.

• Preparation Time: 15 mins
• Cooking Time: 28 mins
• Total Time: 43 mins
• Calories: 1140 Calories

Ingredients

• ½ teaspoon ground ginger
• 1 ½ cups water
• 2 tablespoons olive oil
• ½ teaspoon white sugar
• 2 tablespoons soy sauce
• 1 teaspoon olive oil
• ½ teaspoon brown sugar
• 2 teaspoons rice wine vinegar
• ½ cup long grain white rice
• 1 (8 ounce) can pineapple chunks - drained with juice reserved
• 1 teaspoon vanilla-flavored vodka
• 1 (1 1/2-pound) beef sirloin steak, cut into 1/4-inch strips

Recipe Instructions

Step 1

Stir together 1/3 cup reserved pineapple juice, rice wine vinegar, soy sauce, olive oil, vanilla vodka, ginger, brown sugar, and white sugar in a mixing bowl until blended. Adjust the sugar to taste.

Step 2

Place the steak strips in a large, resealable plastic bag. Pour in the pineapple juice mixture and seal the bag. Turn the bag gently to evenly coat steak with the marinade. Refrigerate 3 to 4 hours.

Step 3

Bring water to a boil in a saucepan over medium-high heat. Add the rice and stir. Reduce heat, cover and simmer 20 minutes.

Step 4

Heat 2 tablespoons olive oil in a skillet over medium heat. Remove steak strips from marinade and place in the skillet. Cook and stir the steak strips until browned and no longer pink, about 2 minutes per side. Remove from the heat, cover and keep warm.

Step 5

Place the pineapple chunks in a separate skillet. Cook over medium heat until slightly soft and heated through, about 4 minutes. To serve, divide the rice between two bowls, top with steak strips and pineapple chunks, and toss briefly.