371 Calories (including the rice!)

I never dreamed how good this one would taste. I had made a large prime rib dinner for Easter but thanks to the coronavirus, not many of my family were able to attend. So, I had a lot of leftover beef. Looking to be creative, I came up with a couple of meals that used up a lot of the beef (I didn’t want to freeze it). This one and the Yorkshire Beef recipe are tasty leftover dishes. Since the beef had already been cooked, I was concerned about recooking but when considering a stew where the beef marinates in wine and broth, there is no concern about burning or ruining the meat. The pineapple sweetness counters the other more savory ingredients–especially the tomatoes,–to create a burst of flavor.

INGREDIENTS:

1 lb steak or beef (if you are buying specifically for this dish and not using leftovers, you don’t need prime rib; flank steak works well since it’s well marinated)
1 tbsp vegetable oil
1 medium onion, sliced lengthwise into 1″ wedges
14 oz canned pineapple chunks with juice
1/4 cup brown sugar
1/4 cup white vinegar
2 tbsp chili sauce
1 tbsp soy sauce
2 tbsp cornstarch
2 tbsp cold water
1 medium red pepper, cut into 1″ slices
2 medium tomatoes cut into 8 wedges
1 cup white or basmati rice

METHOD

  1. Cut the beef with grain into 2″ strips and then cut the strips across the grain into 1/8″ slices. Heat the oil in a non-stick skillet or wok until hot. Add the beef and onion and stir-fry for 3 minutes or until the beef is no longer pink
  2. Stir in the pineapple with the juice, brown sugar, vinegar, chili sauce and soy sauce. Heat to boiling. Reduce the heat. Cover and simmer for 10 minutes. Combine the cornstarch and water. Stir into the beef mixture. Add the red pepper and tomato wedges. Stir -fry for 1 to 2 minutes.
  3. Serve with 1/2 cup of rice per serving. (The meal, including rice, is 371 calories. If you don’t need rice, it comes in 120 cal less!)

This and other recipes are suggested for men following the Dad’s Diet strategy (copyright 2021). They are also served at the Artichoke Hart restaurant (New York Fried, copyright 2016) and sometimes served by 5-star chef London Cartwright (Menu of Passion, copyright 2017).

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