Pineapple Beef Stir-Fry with Banh Hoi Noodles

Pineapple Beef Stir-Fry with Banh Hoi Noodles
  • Difficulty:

    1
  • Prep Time:

    45m
  • Total Time:

    1h
  • Servings:

    7

Description

Sweet pineapple, tender flank steak and spicy Sriracha sauce come together in this stir-fry that’s light and delicious but full of rich flavor. Limit the marinating time in this recipe to 30 minutes. Fresh pineapple contains a powerful enzyme, bromelain, which tenderizes meat a little too well; if left in the marinade too long, the beef will develop a gray color and fall apart.

Ingredients

  • 1 lb. flank steak
  • 3 Tbsp. soy sauce
  • 2 Tbsp. brown sugar
  • ½ Tbsp. Sriracha sauce
  • 1 Tbsp. rice wine vinegar
  • ½ Tbsp. cornstarch
  • 1 Tbsp. chicken stock or water
  • ¼ cup peanut oil
  • 2” knob ginger, finely grated
  • 1 ½ cups fresh pineapple, cut into ½” pieces
  • 12 oz. banh hoi noodles (dried rice vermicelli)
  • 6 scallions, thinly sliced
  • 2 sweet red peppers, sliced into ¼” wide strips
  • 1 Tbsp. sesame seeds
  • 1 bunch cilantro, roughly chopped

Directions

  1. Slice the flank steak against the grain into ½” strips. Place the steak in a large resealable food storage bag.
  2. Mix the soy sauce, brown sugar, Sriracha sauce, vinegar, cornstarch, stock or water, 2 tablespoons peanut oil and ginger in a mixing bowl. Stir in the pineapple.
  3. Pour the mixture over the steak and seal the bag. Toss the steak to coat each piece and set the bag in the refrigerator. Marinate the steak for 30 minutes.
  4. Place the noodles in a pan and cover them with warm water. Soak the noodles for 15 minutes and drain them. Set aside.
  5. Take the beef out of the marinade. Set marinade aside.
  6. Heat 2 tablespoons peanut oil in a wok or deep sauté pan on the stove over medium-high heat. Add the beef to the oil.
  7. Brown the beef and set it aside. Add the onions and peppers to the pan.
  8. Sauté the onions and peppers for 2 minutes, stirring frequently. Return the beef to the pan and sauté for 1 more minute.
  9. Add the drained noodles and the remaining marinade, including the pineapples, to the pan. Sauté the ingredients until the marinade thickens to a sauce, about 2 minutes.
  10. Stir in the sesame seeds and half the cilantro. Plate the stir-fry and garnish it with the remaining cilantro.
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