Pineapple Steak Stir Fry Recipe

Stir together 1/3 cup reserved pineapple juice rice wine vinegar soy sauce olive oil vanilla vodka ginger brown sugar and white sugar in a mixing bowl until blended. Adjust the sugar to taste.

Place the steak strips in a large resealable plastic bag. Pour in the pineapple juice mixture and seal the bag. Turn the bag gently to evenly coat steak with the marinade. Refrigerate 3 to 4 hours.

Bring water to a boil in a saucepan over medium-high heat. Add the rice and stir. Reduce heat cover and simmer 20 minutes.

Heat 2 tablespoons olive oil in a skillet over medium heat. Remove steak strips from marinade and place in the skillet. Cook and stir the steak strips until browned and no longer pink about 2 minutes per side. Remove from the heat cover and keep warm.

Place the pineapple chunks in a separate skillet. Cook over medium heat until slightly soft and heated through about 4 minutes. To serve divide the rice between two bowls top with steak strips and pineapple chunks and toss briefly.