Pineapple, beef & ginger stir-fry

Pineapple, beef & ginger stir-fry

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(27 ratings)

Prep: 15 mins Cook: 10 mins


Serves 2
Crank up the flavour of healthy food with a Chinese steak stir-fry that combines contrasting fruit, ginger and soy notes

Nutrition and extra info

Nutrition: per serving

  • kcal267
  • fat12g
  • saturates5g
  • carbs18g
  • sugars18g
  • fibre1g
  • protein22g
  • salt2.4g


  • 400g rump steak, thinly sliced
  • 3 tbsp soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 2 tbsp soft brown sugar
  • 1 tbsp chilli sauce
  • 1 tbsp rice wine vinegar
  • 2 tsp vegetable oil
  • thumb-sized piece ginger, cut into fine matchsticks



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 4 spring onions, cut into 3cm lengths
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 200g/7oz pineapple, cut into chunks



    With its tuft of spiky, dusty green leaves and cross-hatched, golden orange skin, the pineapple…

  • handful coriander leaves, to serve
  • rice and greens, to serve (optional)



    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…


  1. Mix the steak, soy sauce, sugar, chilli sauce and vinegar together, and set aside for 10 mins.

  2. Heat a wok with 1 tsp of the oil. Lift the steak from the marinade and sear, in batches, then remove. Add a bit more oil and fry the ginger until golden. Add the spring onions and pineapple, and return the steak to the pan. Stir to heat through for 1 min, then add any remaining marinade. Keep stirring until the marinade becomes thick and everything is hot. Serve sprinkled with coriander, and with rice and greens, if you like.

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Comments, questions and tips

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30th Apr, 2015
Another winner GF!!! Made sure everything was prepped before as cooking with a wok needs to be fast & calculated. Had some rump steak to use up which was cooked off for 30 seconds only, so as to not toughen up, added a small amount of red and yellow peppers & garlic powder next with the other ingredients, and threw in some bean sprouts at the end. Also used Sweet Chili Sauce in the marinade instead of the Chili Sauce & sugar listed (think this works better). Success! Had to keep some left over as my fussy daughter wanted it the next day for her school lunch!! Result!! Just a shame my hubby wasn't here to enjoy it!!
9th Jun, 2014
I agree with the last reviewer - quick cook is key so use rump or better, just not worse (although it doesn't need to be the freshest piece of meat). I cooked each batch of beef for 30 - 60 seconds since it goes back in at the end. Made sure everything was ready prepared before starting to cook too. I put cooked noodles in at the very end and it was YUMMY!! Will definitely be a regular in this house.
nynaeve2k's picture
14th Mar, 2014
I love this recipe - it's so easy and so tasty. I serve with my home-made egg fried rice. I find the trick with this recipe is to make sure all the fat is trimmed from the beef and not overcook the beef - sear very lightly and only stir in when just about to serve. If you keep your pan really hot and stir fry properly, nothing should burn and it should only take a matter of minutes to cook the entire thing.
23rd Aug, 2013
A great, tasty recipe. A new staple dish for me!
28th Jun, 2013
Forgot to say that I replaced the sugar and chilli sauce with 1 1/2 tablespoons of sweet chilli sauce and the results were good.
28th Jun, 2013
This is a really nice recipe. Quick and easy to make with delicious results. Will definitely make again.
30th Apr, 2013
Not dairy free?? Why is this in the dairy free secton when it contains beef!
28th Aug, 2013
beef isn't dairy?? cow produce like milk and butter is dairy but beef itself is protein not dairy?
Ryan Martin's picture
Ryan Martin
13th Jun, 2019
oh dairy me
29th Apr, 2013
i found that frying the beef in batches meant that the marinade/sauce left in the pot started to burn, perhap an error on my part but on the whole quite disappointed with this receipe.


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