Ah, Hawaiian Beef with Pineapple! This dish is a wonderful sweet, savory, and tangy flavor explosion. It’s like a tropical vacation for your taste buds. It can be made as a quick stir-fry or a low-and-slow braise, so here are both fantastic versions.
Version 1: Quick Hawaiian Beef Stir-Fry
Perfect for a fast and healthy weeknight dinner, ready in under 30 minutes.
Prep time: 15 minutes | Cook time: 10 minutes | Serves: 4
Ingredients:
· For the Sauce:
· 1/3 cup low-sodium soy sauce (or tamari)
· 1/3 cup pineapple juice (reserved from the can)
· 2 tablespoons brown sugar
· 1 tablespoon rice vinegar
· 1 tablespoon fresh ginger, grated
· 2 cloves garlic, minced
· 1 tablespoon cornstarch
· For the Stir-Fry:
· 1 lb flank steak or sirloin, sliced very thinly against the grain
· 1 tablespoon neutral oil (like avocado or canola)
· 1 red bell pepper, cut into chunks
· 1 small onion, cut into chunks
· 1 (20 oz) can pineapple chunks, drained (reserve juice for the sauce)
· Sliced green onions and sesame seeds for garnish
Instructions:
- Slice the Beef: Place the steak in the freezer for 15-20 minutes to firm it up, which makes slicing much easier. Slice it as thinly as possible against the grain for tender bites.
- Make the Sauce: In a bowl, whisk together the soy sauce, pineapple juice, brown sugar, rice vinegar, ginger, garlic, and cornstarch until smooth. Set aside.
- Stir-Fry: Heat the oil in a large wok or skillet over high heat. Add the beef in a single layer (cook in two batches if needed to avoid steaming) and sear for about 1-2 minutes per side until browned. Remove the beef and set aside.
- Cook Veggies: In the same skillet, add the bell pepper and onion. Stir-fry for 3-4 minutes until they begin to soften.
- Combine and Simmer: Return the beef to the skillet along with the pineapple chunks. Give the sauce a quick re-whisk (the cornstarch settles) and pour it over everything. Bring to a simmer, stirring constantly. The sauce will thicken quickly, in about 1-2 minutes.
- Serve: Garnish with green onions and sesame seeds. Serve immediately over steamed rice or cauliflower rice.
Version 2: Slow-Cooker Hawaiian Braised Beef
This version yields incredibly tender, fall-apart beef with deep, developed flavors. It’s a “set it and forget it” meal.
Prep time: 15 minutes | Cook time: 6-8 hours on Low | Serves: 6
Ingredients:
· 2-3 lbs beef chuck roast, cut into large chunks
· Salt and black pepper
· 1 tablespoon oil
· 1 cup beef broth
· 1/2 cup low-sodium soy sauce
· 1/2 cup brown sugar
· 1/4 cup rice vinegar
· 2 tablespoons fresh ginger, grated
· 4 cloves garlic, minced
· 1 (20 oz) can pineapple chunks, undrained
· 1 large red bell pepper, cut into chunks
· 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening at the end)
Instructions:
- Sear the Beef: Season the beef chunks generously with salt and pepper. Heat oil in a large skillet over medium-high heat and sear the beef on all sides until a brown crust forms. This step is optional but adds tremendous flavor. Transfer the beef to the slow cooker.
- Combine Sauce: In a bowl, whisk together the beef broth, soy sauce, brown sugar, rice vinegar, ginger, and garlic. Pour this over the beef in the slow cooker.
- Add Pineapple: Scatter the pineapple chunks (with their juice) and the bell pepper over the beef.
- Slow Cook: Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the beef is fork-tender.
- Thicken (Optional): If you prefer a thicker sauce, remove the beef and vegetables. Skim off excess fat from the sauce. If using a slow cooker with a removable pot, you can place it on the stove over medium heat. Whisk in the cornstarch slurry and simmer for a few minutes until thickened. Alternatively, you can pour the sauce into a saucepan to do this.
- Serve: Shred the beef slightly with forks and mix it back into the sauce. Serve over rice, quinoa, or mashed potatoes.
Tips for the Perfect Dish:
· Against the Grain: Slicing the beef against the grain is the most important step for tender stir-fry. Look for the lines of muscle fiber on the meat and cut perpendicular to them.
· Pineapple Power: Fresh pineapple contains an enzyme (bromelain) that can break down protein and make meat mushy if marinated for too long. Canned pineapple is perfect for both recipes because the canning process deactivates this enzyme.
· Customize Your Veggies: Feel free to add other vegetables like sliced carrots, snap peas, or broccoli florets.
· Spice it Up: Add a teaspoon of sriracha or a pinch of red pepper flakes to the sauce for a spicy kick.
No matter which method you choose, you’re in for a delicious, tropical-inspired treat! Enjoy