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Upcycled Pineapple-Tenderized Beef Stir-Fry

Upcycled Pineapple-Tenderized Beef Stir-Fry

Dinner
Prep Time
30min
Cook Time
10min
Servings
4
Calories
380
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Chef's Note

Bromelain in fresh pineapple core breaks down tough meat protein aggressively! Be sure to rinse off the puree after 15-20 minutes and pat dry thoroughly—leaving it on longer will make the exterior of the beef mushy rather than tender.

Tags
budget
beef
stir-fry
upcycled
quick-dinner
high-protein
zero-waste
Ingredients

  • 1.5 lbs eye of round or chuck steak, thinly sliced across the grain

  • 1 whole fresh pineapple core, coarsely chopped

  • 3 tbsp low-sodium soy sauce

  • 1 tbsp sesame oil

  • 2 tbsp vegetable oil

  • 3 cloves garlic, minced

  • 1 tbsp fresh ginger, grated

  • 1 medium red bell pepper, sliced into thin strips

  • 2 cups broccoli florets

  • 1 tbsp cornstarch

  • 1 tbsp brown sugar

  • 2 tbsp water

Instructions
  • 1

    Place the chopped fresh pineapple core in a blender with 1 tablespoon of water and process on high until completely smooth.

  • 2

    Place the thinly sliced beef strips into a bowl, pour 3 tablespoons of the pineapple core puree over the meat, and toss thoroughly to coat.

  • 3

    Allow the beef to tenderize at room temperature for exactly 15 to 20 minutes (do not exceed 30 minutes to prevent meat from turning mushy).

  • 4

    Thoroughly rinse the beef under cold running water to wash off all pineapple puree and stop the enzymatic breakdown.

  • 5

    Pat the tenderized beef strips completely dry using paper towels to ensure proper searing later.

  • 6

    In a small bowl, whisk together soy sauce, sesame oil, cornstarch, brown sugar, minced garlic, grated ginger, and 1 tablespoon of water until smooth.

  • 7

    Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat. Add the broccoli florets and bell pepper strips, stir-frying for 3 to 4 minutes until tender-crisp. Remove vegetables and set aside.

  • 8

    Heat the remaining 1 tablespoon of vegetable oil in the same skillet until shimmering hot. Add dried beef strips in a single layer and sear undisturbed for 1 to 2 minutes until browned.

  • 9

    Flip beef strips, stir in the cooked vegetables, and pour in the soy sauce mixture.

  • 10

    Toss rapidly for 1 minute until the sauce thickens and glossy glaze coats the beef and vegetables. Serve hot over steamed rice.

Nutrition Information (per serving)
380
Calories
36g
Protein
18g
Carbs
18g
Fat
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