Pineapple and Beef Sirloin Stir-Fry

1. 1

   In a mixing bowl, whisk together 1/3 cup reserved pineapple juice, rice wine vinegar, soy sauce, olive oil, vanilla vodka, ginger, brown sugar, and white sugar until smooth. Adjust the sugar to taste.

2. 2

   Put the steak strips into a large resealable plastic bag. Pour in the pineapple juice mixture and seal the bag. Gently turn the bag to coat the steak evenly with the marinade. Refrigerate for 3 to 4 hours.

3. 3

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

4. 4

   Heat 2 tablespoons olive oil in a skillet over medium heat. Remove the steak strips from the marinade and add them to the skillet. Cook, stirring, until the steak strips are browned and no longer pink, about 2 minutes per side. Remove from the heat, cover, and keep warm.

5. 5

   Put the pineapple chunks in a separate skillet. Cook over medium heat until slightly soft and heated through, about 4 minutes. To serve, split the rice between two bowls, top with steak strips and pineapple chunks, and toss briefly.

• Calories 814.22 kcal High
• Protein 85.35 g Good Source
• Carbs 64.74 g Moderate
• Total Fat 23.58 g High
• Saturated Fat 9.46 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 227.96 mg High
• Sodium 1166.93 mg High
• Fiber 0.14 g Low Source
• Sugar 18.64 g High
• Added Sugar 7.48 g Moderate
• Calcium 133.86 mg Moderate
• Iron 7.41 mg Good Source
• Potassium 1336.44 mg Good Source
• Vitamin A 3.39 mcg_rae Low Source
• Vitamin C 19.2 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Soy 🌱
• Wheat 🌾
• Gluten