thai pineapple beef stir-fry

For when you want dinner done fast Thai Pineapple Beef Stir-Fry delivers on flavor, speed & texture. Ground beef saves time – no chopping! I use frozen pineapple chunks. This means you can enjoy fresh pineapple but without having to peel, core & chop. The sauce is a combination of typical Thai flavors: red curry paste – Mae Ploy is my go-to brand for Thai curry pastes because it tastes likes authentically homemade, green beens, red onion, peanuts, chilies of course, some lime juice &, the star of the meal…Thai basil. Before I start to prep the stir-fry I get some jasmine rice cooking, that takes 20 minutes & during that time, I can have the meal cooked & ready to eat. The stir-fry is fresh, bold & quick to make.

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Thai Pineapple Beef Stir-fry

Prep Time10

Cook Time15

Total Time25

Servings:

Calories: 393kcal

US Customary - Metric

SPICY SAUCE

1/4 cup water
2 teaspoon cornstarch corn flour
2 tablespoons Thai red curry paste I prefer Mae Ploy brand
2 tablespoons fish sauce
2 tablespoons lime juice plus wedges for serving
2 tablespoons brown sugar
1 tablespoon oyster sauce
1 tablespoon soy sauce
1 teaspoon sesame oil

STIR FRY

1 tablespoon peanut oil or other neutral oil
1 lb lean ground beef
4 garlic cloves, minced
8 oz green beans, trimmed & cut into sections
1 cup frozen chopped pineapple, thawed (or fresh)
1/2 medium red onion, cut into thin wedges
4 Thai red chilies, thinly sliced, plus extra for serving
1 cup packed Thai basil leaves, plus extra for serving
1/2 cup toasted peanuts, roughly chopped
Steamed jasmine rice, to serve (optional)

To make the sauce:

Whisk all ingredients in a small bowl; set aside.

To make the stir-fry:

Heat oil in a large wok or a deep, frying pan over medium-high heat. Add the beef and cook, stirring occasionally for 8 to 10 minutes or until the beef is browned & a little crispy in parts.
Add the garlic, beans & pineapple. Stir-fry for 2 to 3 minutes until the beans have turned bright green. Give the sauce a stir & add it to the beef mixture; stir-fry until well combined. Add the onion, chilies & basil leaves; toss until well combined & the basil is starting to wilt 1 to 2 minutes.
Add half of the peanuts & stir-fry to combine. Spoon the stir-fry into bowls with steamed rice. Sprinkle with the remaining peanuts. Garnish with lime wedges, sliced chili & extra basil leaves. Serves 4 or 3 hungry people.

Nutrition