Simple Beef Stir Fry with Pineapple and Black Garlic
This black garlic and pineapple beef stir fry combines sweet, tangy flavors with tender beef for a quick and satisfying meal.
Ingredients
- 16 oz steak cut into thin strips
- 6 cloves black garlic
- ½ cup soy sauce
- ½ cup spicy honey
- 2 tablespoons rice vinegar
- 1 teaspoon red pepper flakes
- ¼ cup ginger minced
- ¼ cup garlic minced
- ½ cup pineapple chunks
- 1 cup red bell pepper chopped
- ¼ cup red onion sliced
- 1 can whole baby corn
- 1 egg whisked
- 2 servings rice noodles cooked
- 2 tablespoons sesame oil
- 4 tablespoons fresh chives finely chopped for topping
- 4 tablespoons mircogreen for topping, optional
- salt & pepper to taste
Instructions
- Cook the noodles according to the instructions on the package.
- Heat one tablespoon of sesame oil in a wok over high heat. Add the sliced steak and sear on all sides for 3-4 minutes, until browned but still a little pink in the center. Remove from the wok and set aside.
- Add the remaining tablespoon of sesame oil to the wok and bring up to a high heat. Reduce the heat to medium-high right before adding the vegetables. Start by sautéing the red onions and carrots until tender, about 1-2 minutes, then add the garlic (plain) and ginger. Sauté until fragrant, about another 3-4 minutes.
- Toss in the pineapple, red pepper, and black garlic. Stir until softened, about 2-3 minutes. Add the baby corn last and cook for another minute.
- In a small bowl, whisk together the soy sauce, spicy honey, rice vinegar, red pepper flakes, the remaining garlic (plain), and ginger.
- Add the cooked noodles to the wok, then pour in the sauce. Gently stir until the sauce coats everything evenly.
- Add the beef back to the wok. Season with salt and pepper to taste. Stir until the beef is heated through but not overcooking, about 3-5 more minutes.
- Serve garnished with chopped chives and microgreens, as desired. Enjoy!
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