Tyler Florence

Hawaiian steak stir-fry with broccoli and pineapple

Gluten Free, Dairy Free

4 Servings, 690 Calories/Serving

25 – 35 Minutes

This Hawaiian-inspired steak stir-fry brings tropical flavors to this easy gluten-free and family-friendly dinner.

Ingredients

  • 1½ cups jasmine rice
  • ¾ pound broccoli
  • 1 red bell pepper
  • 1-inch piece fresh ginger
  • 1 or 2 cloves peeled fresh garlic
  • 1¼ pounds top sirloin steak strips
  • ¾ pound chopped peeled pineapple
  • 3 scallions
  • 3 or 4 sprigs fresh cilantro
  • Sun Basket teriyaki glaze (honey - gluten-free tamari - rice vinegar - sesame oil)
  • 1 tablespoon toasted sesame seeds

Chef's Tip

Pineapple takes nicely to the grill; cook the chopped peeled fruit over a medium-hot fire (or in a grill pan over medium-high heat) until slightly charred, 1 to 2 minutes per side. It can be stirred into this stir-fry, sprinkled with chile flakes for a lively side, or served with sorbet for a tropical dessert.


Instructions

1

Cook the rice

  • In a fine-mesh strainer, rinse the rice.
In a medium sauce pot, combine the rice and 3 cups water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 18 to 20 minutes. Fluff with a fork, cover, and keep warm.
While the rice cooks, prep and cook the stir-fry.

2

Prep the stir-fry ingredients

  • Cut the broccoli into 1-inch florets.
  • Remove the stem, ribs, and seeds from the bell pepper; coarsely chop the pepper.
  • Grate or peel and finely chop enough ginger to measure 1 teaspoon.
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon.

3

Sear the steak

  • Cut a small corner from the steak packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. Season generously with salt and pepper.
In a large wok or frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the steak and cook, stirring occasionally, until browned but not yet cooked through, 2 to 4 minutes. Transfer the steak to a plate. Do not clean the pan.
While the steak cooks, prepare the remaining ingredients.

4

Prep the remaining ingredients

  • Drain the pineapple on a paper-towel-lined plate.
  • Trim the root ends from the scallions; thinly slice the scallions.
  • Coarsely chop the cilantro.

5

Finish the stir-fry

In the same pan used for the steak, warm 2 tablespoons oil over medium-high heat until hot but not smoking. Add the broccoli and cook, stirring occasionally, until lightly browned, 2 to 3 minutes. Add the bell pepper, ginger, garlic, pineapple, teriyaki glaze, steak, and any accumulated juices and cook, stirring occasionally, until the steak is cooked through, 2 to 3 minutes.
Remove from the heat and stir in the scallions, cilantro, and sesame seeds. Season to taste with salt and pepper.

6

Serve

Transfer the rice to individual bowls, top with the stir-fry, and serve.

Kids can!
  • Rinse the rice.
  • Press the garlic (if you have a press).
  • Measure out the ginger and garlic.
  • Set the table.
  • Compliment the cook.

Nutrition per serving: Protein: 43g (86% DV), Fiber: 5g (20% DV), Total Fat: 20g (31% DV), Monounsaturated Fat: 10g, Polyunsaturated Fat: 5g, Saturated Fat: 3g (15% DV), Cholesterol: 100mg (33% DV), Sodium: 710mg (30% DV), Carbohydrates: 86g (29% DV), Total Sugars: 21g, Added Sugars: 9g (18% DV). Not a significant source of trans fat.
Contains: soy.

Similar Recipes

Baked salmon with bok choy and snow pea-radish slaw
Paleo, Gluten Free, Dairy Free
Almond-crusted sole with broccoli and preserved lemon
Paleo, Gluten Free, Dairy Free
Asian rice noodle bowls with soft-cooked eggs and sesame dressing
Gluten Free, Vegetarian, Lean & Clean