Pineapple Beef Stir Fry is sure to be a family favorite! Perfect for a weeknight dinner or to satisfy your takeout craving. The easy stir fry marinade uses pantry ingredients and adds so much flavor to the flank steak. Serve with rice or noodles for a delicious takeout-inspired meal at home.
Flank Steak – Flank Steak is a leaner cut of beef. As a substitute, Skirt Steak can also be used.
Cornstarch – Cornstarch helps to thicken the stir fry sauce at the end
Rice Vinegar – Rice Vinegar can be found in the ethnic or Asian aisle of most grocery stores
Pineapple – fresh or canned
Green Onions – also called scallions or spring onions
Fresh Snow Peas
Red Bell Pepper – seeds and membranes removed, and cut julienne, which means into thin strips.
Vegetable Oil – Canola oil also works. It’s important to use an oil that has a higher smoke point for stir frying.
Stir Fry Marinade
Minced Ginger – you can grate fresh, or if you can find the bottle of minced ginger at your grocery store, you can use that.
Soy Sauce – I prefer low sodium.
Minced Garlic – fresh or from a jar.
How to Make Pineapple Beef Stir Fry
First, prepare the flank steak. Cut the flank steak lengthwise with the grain into ¼ inch thick slices. Cut each slice in half crosswise and place in a resealable bag.
Next, mix up the stir fry sauce. In a small bowl, whisk together the minced ginger, sugar, soy sauce, beef broth and garlic. Pour sauce over the steak and seal the bag.
Allow steak to marinate. Place the bag in the refrigerator for 2 hours to marinate.
Turn the bag occasionally to move the sauce around. When you are ready to stir fry, remove the steak and discard the marinade.
Mix up the cornstarch. In a small bowl, whisk together the cornstarch and water and set aside. This will be used later to thicken the sauce.
Cook the steak. Heat a large skillet over medium-high heat and add the oil. Once hot, add the steak and cook for 4 minutes, stirring often.
Finally, add stir fry vegetables, pineapple, and cornstarch. Add the cornstarch mixture, pineapple, green onions, mushrooms, snow peas and bell pepper to the skillet and cook for 3 minutes, stirring often, or until vegetables are crisp-tender.
How to Serve
Serve over rice or noodles and garnish with things like toasted sesame seeds and thinly sliced green onions. We like serving over steamed white rice, but you can also use Asian rice noodles, or you can substitute angel hair pasta.
Recipe Notes and Tips
Prep the ingredients in advance for quicker cooking at dinner. The stir fry marinade can be mixed up 1-2 days in advance and stored in the fridge until it’s time to marinate. The mushrooms, bell peppers, and pineapple can also be sliced/cubed up to 2 days in advance and stored in the fridge.
Use a large skillet or wok. The more surface area the better so you don’t overcrowd the ingredients.
Give your skillet and oil time to heat up. A hot pan with hot oil is key for a good stir fry.
If your skillet isn’t large enough to cook the beef stir fry or stir fry vegetables in one layer, then cook in multiple batches.
Storage and Reheating
Leftover beef stir fry and vegetables can be stored in an airtight container in the fridge for 3-4 days.
You can reheat the stir fry in the microwave or by warming in a skillet on the stove. The stove option will help crisp up the stir fry vegetables and beef again. Just add a little oil to a skillet on medium and sauté to reheat until warmed.
What order do you cook a stir fry?
When preparing a stir fry, you should cook the ingredients according to cooking time. Starting with longer cook time ingredients and ending with shorter cook times.
For this recipe, you start with the beef and end with the vegetables and pineapple.
How do you keep stir fry from getting soggy?
To ensure a crisp stir fry, it’s best to avoid overcrowding the pan. Trying to cook too much at once will cause the ingredients to steam instead of fry or sauté. You want the stir fry vegetables or beef to be in a single layer instead of overlapping.
It is also important to get your pan very hot (medium-high) and allow the oil to heat up as well. This helps the ingredients cook quickly and avoids excess moisture.
2cupscubed fresh pineappleor canned and very well drained
1cupdiagonally sliced green onions3-inch pieces
1cupthinly sliced fresh mushrooms
1cupfresh snow peasabout ¼ pound
1cupsjulienne-cut red bell pepper3-inch pieces
6cupscooked white rice, for servingor substitute brown rice, Asian noodles, or Angel hair pasta
Cut steak lengthwise with grain into ¼ inch thick slices; cut slices in half crosswise. Place into a resealable bag.
In a small bowl, whisk together minced ginger, sugar, soy sauce, beef broth and garlic. Pour over steak and seal the bag, pressing out as much air as possible. Marinate in the refrigerator for 2 hours, turning the bag occasionally. Remove steak from bag; discard marinade.
Whisk cornstarch and vinegar together in a small bowl. Set aside.
Heat a large skillet over medium-high heat and add the oil. Add steak; cook for 4 minutes, stirring often.
Add cornstarch mixture, pineapple, green onions, mushrooms, snow peas and bell pepper to the skillet and cook for 3 minutes, stirring often or until vegetables are crisp-tender.
Serve over rice or noodles.
Leftover beef stir fry and vegetables can be stored in an airtight container in the fridge for 3-4 days. Reheat on the stove top or in the microwave.
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Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.