One of the great things about Asian food is that there are hundreds of quick sit-fry dishes.

As long as you have the following few ingredients handy – garlic, shallots/onions, scallions, and ginger etc.- you are pretty much guaranteed to deliver a satisfying meal.

Today’s recipe is one of the few that I serve regularly in my household.

There are two ways to prepare it:

1. Pre-slice the steak (cut thinly across the grain) and marinate overnight & a quick stir-fry with the rest of the ingredients (pineapple & bell peppers) when you are ready to eat.  OR
2. Have the entire dish ready and stored in an airtight container. Re-heat in a microwave and scoop as much as you want throughout the week.

There are pros and cons to each method so it totally depends on your preferences.

I opted for method 2 this time because my time is usually very limited during the work week and cooking is the last thing I want to think of at the end of a day.

If you also opt for method 2, the trick is to saute the bell pepper and pineapple chunks for only a few seconds so when you reheat in a microwave, the veggies won’t turn mushy.

Flank steak is low-cost and delicious. As long as you follow the steps below, I guarantee this dish will become one of your favorites !

Simple Pineapple Beef Stir-Fry

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Simple Pinapple Beef Stir-Fry

Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Servings: 4 servings
Author: ChihYu
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Ingredients

  • 1 lb flank steak, thinly sliced across the grain
  • 1 large size shallots, diced
  • 1 large size green bell pepper, deseeded and cubed
  • 2 cups pineapple chunks, I use a canned version with no added sugar or syrup

Beef marinade:

  • 2 garlic cloves, minced
  • ½ tbsp Redboat fish sauce
  • 1 1/2 tbsp coconut aminos
  • ½ tsp ground black pepper

Other seasonings:

  • 1 tbsp coconut aminos
  • optional 2 tsp arrowroot or sweet potato flour/starch, dissolved in 2 tbsp water

Instructions

  • Combine the beef slices with ingredients under “beef marinade”. Mix and until the beef is well coated. Set aside for 15 minutes (or overnight) to marinate.
  • Heat 1 tbsp of coconut oil in a skillet or saute pan over high heat until very hot. Stir-fry the marinated beef until it changes color, about 1 minute. Remove from the pan and set aside.
  • Heat another tbsp of oil in a skillet or saute pan over high heat, stir-fry the shallots and bell pepper for about 1 minute then add pineapple chunks for 1 more minute, seasoning with 1 tbsp of coconut aminos.
  • Return the beef to the pan and mix well.
  • (optional) Pour in the arrowroot starch mixture and stir-fry until the sauce is thickened.
  • Transfer to a serving plate & Enjoy with mashed potatoes, yams, or mashed cauliflower.
Course: Main Course
Cuisine: Thai
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