Beef Pineapple Stir Fry

🧂 Ingredients

• 1 cup unsweetened pineapple juice
• 1/4 cup white wine

  or chicken broth
• 2 tsp. reduced sodium soy sauce

  (I used a gluten free soy sauce)
• 2 tbsp. brown sugar

  packed
• 1/4 tsp. cayenne pepper
• 1 lb. thinly sliced beef for stir fry
• 2 tbsp. cornstarch
• 3 to 4 tbsp. avocado oil

  divided use
• 2 large carrots

  peeled and sliced on the diagonal
• 1 small onion

  halved and sliced
• 1 large red bell pepper

  julienned
• 3/4 to 1 cup fresh snow peas
• 8 oz. can unsweetened pineapple tidbits

  undrained
• 2 cups cooked brown rice
• 1 cup water

  (see note below)

Instructions

• 1 Combine the first 5 ingredients.
• 2 Pour 2/3 of the mixture into a Zip-Lock bag.
• 3 Add beef and shake until well combined.
• 4 Refrigerate 30 minutes.
• 5 Refrigerate remaining 1/3 marinade.
• 6 In a small bowl combine cornstarch and reserved marinade until smooth.
• 7 Set aside.
• 8 Remove marinated beef from refrigerator.
• 9 Remove beef and discard marinade.
• 10 Heat large skillet over medium to medium high heat with one to 2 tablespoons
  avocado oil.
• 11 Add beef and stir fry about 2-3 minutes until no longer pink.
• 12 Remove beef to separate plate and keep warm.
• 13 Add remaining avocado oil to skillet.
• 14 Add carrots and onions and stir fry about 5-6 minutes.
• 15 Add bell pepper and snow peas and stir fry 3 minutes longer, or until veggies
  are crisp-tender.
• 16 Stir cornstarch mixture into skillet.
• 17 Bring to a boil.
• 18 If sauce is too thick, add water slowly.
• 19 Cook and stir for about 2 minutes or until sauce is thickened.
• 20 Add beef and pineapple and heat through.
• 21 Serve over hot, cooked rice.

Nutrition Info