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