Pineapple Steak Stir Fry

Name: Pineapple Steak Stir Fry
Total time: 223
Yield: 2
Ingredients: 1 (8 ounce) can pineapple chunks - drained with juice reserved; 2 teaspoons rice wine vinegar; 2 tablespoons soy sauce; 1 teaspoon olive oil; 1 teaspoon vanilla-flavored vodka; ½ teaspoon ground ginger; ½ teaspoon brown sugar; ½ teaspoon white sugar; 1 (1 1/2-pound) beef sirloin steak, cut into 1/4-inch strips; 1 ½ cups water; ½ cup long grain white rice; 2 tablespoons olive oil

Recipe by Maryann S from allrecipes.com

Dinner 4 Hr. 43 Mins.

Ingredients

2 servings

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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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½ teaspoon ground ginger

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½ teaspoon brown sugar
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½ 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 ½ cups water
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½ cup long grain white rice
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2 tablespoons olive oil

Instructions

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