Dinner

Pineapple, Beef & Ginger Stir-Fry Recipe

ByJack Voss November 28, 2025November 28, 2025

Introduction

This Pineapple, Beef & Ginger Stir-Fry offers a vibrant combination of sweet, spicy, and savory flavors that’s quick to prepare. Tender rump steak meets juicy pineapple and fragrant ginger in a deliciously sticky sauce. Perfect for a weeknight dinner that feels special without the hassle.

Two white plates sit on a white marbled surface, each filled with a layer of white rice on the bottom. On top of the rice, there are pieces of browned tofu, dark brown beef slices, and yellow chunks of cooked potatoes, all mixed together. The dish is garnished with fresh green herbs scattered on top. On the left plate, a pair of green chopsticks rests at the edge, and on the right plate, a pair of beige chopsticks is placed the same way. A clear glass of water is placed between the two plates. photo taken with an iphone --ar 4:5 --v 7

Ingredients

400g rump steaks, thinly sliced
3 tbsp soy sauce
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
4 spring onions, cut into 3cm lengths
200g pineapple, cut into chunks
Handful coriander leaves, to serve
Rice and greens, to serve (optional)

Instructions

Step 1: In a bowl, combine the thinly sliced rump steak with soy sauce, soft brown sugar, chilli sauce, and rice wine vinegar. Mix well and set aside to marinate for 10 minutes.
Step 2: Heat 1 teaspoon of vegetable oil in a wok over high heat. Remove the steak from the marinade and sear in batches until browned. Remove the beef and set aside.
Step 3: Add a little more oil to the wok and fry the ginger matchsticks until they turn golden and fragrant.
Step 4: Add the spring onions and pineapple chunks to the wok, stir-frying briefly to combine.
Step 5: Return the cooked steak to the wok and stir to heat through for about 1 minute.
Step 6: Pour in any remaining marinade and keep stirring until the sauce thickens and everything is hot.
Step 7: Serve the stir-fry sprinkled with fresh coriander leaves. Accompany with steamed rice and greens if desired.

Tips & Variations

For extra heat, add fresh sliced chili or a dash of chili flakes along with the ginger.
Try substituting rump steak with sirloin or flank steak for different textures.
If fresh pineapple isn’t available, canned pineapple chunks (drained) work well too.
Use tamari instead of soy sauce for a gluten-free option.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a wok or microwave until just warmed through to avoid drying out the beef. Adding a splash of water while reheating can help maintain moisture.

How to Serve

The image shows two white plates on a white marbled surface, each with a serving of white rice topped with a mix of dark brown cooked beef pieces and golden-brown pineapple chunks. Green onion slices and fresh cilantro leaves are scattered on top, adding a touch of green to the dish. Light-colored chopsticks rest on the edges of both plates. Between the plates, there is a simple, clear glass that is empty. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this stir-fry in advance?

While you can marinate the beef ahead of time, it’s best to cook the stir-fry fresh to maintain the texture and vibrant flavors. If needed, slice and marinate the beef the day before.

What can I serve instead of rice and greens?

This stir-fry pairs well with noodles, quinoa, or even cauliflower rice for a lower-carb option. Steamed broccoli or bok choy also complement the dish beautifully.