Beef, Pineapple, and Red Onion Stir-Fry with Ginger Sauce

Oxmoor House
4 servings (serving size: 1 cup stir-fry and 1 cup rice)


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3/4 pound lean beef flank steak
1 tablespoon dry sherry
1/4 teaspoon pepper
1 (20-ounce) can unsweetened pineapple chunks, undrained
2 tablespoons low-sodium soy sauce
1 tablespoon rice vinegar
2 teaspoons peanut oil or vegetable oil
1 medium-size red onion, cut into thin wedges
2 tablespoons minced peeled fresh ginger or bottled chopped fresh ginger
2 garlic cloves, minced
1 cup finely chopped green onions
4 cups hot cooked rice (cooked without salt or fat)
1/4 cup diagonally sliced green onions


1. Cut steak in half lengthwise (with the grain). Cut steak across grain into 1/8-inch-thick slices. Combine steak, sherry, and pepper in a bowl; toss well.

2. Drain pineapple chunks, reserving pineapple and 1/2 cup juice. Combine juice, soy sauce, and vinegar.

3. Heat oil in a large nonstick skillet or wok over high heat. Add steak; stir-fry 3 minutes or until browned. Remove steak from skillet; drain well.

4. Add onion, ginger, garlic, and 1 cup green onions to skillet; stir-fry 3 minutes or until lightly browned. Add pineapple; stir-fry 1 minute or until lightly browned. Return steak to skillet; add juice mixture. Stir-fry 2 minutes or until thoroughly heated. Serve over rice. Top with sliced green onions.

Created date

April 2008

Nutritional Information

Calories 388
Caloriesfromfat 25 %
Fat 10.6 g
Satfat 3.9 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 20.9 g
Carbohydrate 53 g
Fiber 3.4 g
Cholesterol 43 mg
Iron 0.0 mg
Sodium 267 mg
Calcium 0.0 mg