Charlotte Knox’s Pineapple Beef

Pineapple Beef Stir Fry

Courtesy of Charlotte Knox of Knox Education. Thanks Charlotte!

Pineapple Beef Stir-Fry

This is a delicious way to enjoy the lean strips of Freestone Beef cuts such as carne asada, velvet steak, top round, Swiss steak, or fajita strips.

Ingredients for 4-6 servings:

Beef prep:

  • 1 pound Freestone Ranch Beef. Slice in thin strips (easier to do when partially frozen)
  • 2 cloves chopped garlic and 2 Tb fresh chopped ginger
  • Ground pepper and a splash of soy sauce

Veg/pineapple prep: 

  • 1 ½ -2 cups cubed fresh pineapple (or drained canned without sugar syrup)
  • ½ sliced onion
  • Assorted veggies of your choosing—wedged fresh tomatoes, bell peppers, snow peas, thin-sliced carrots, etc.


Easy version: mix your favorite teriyaki sauce with a bit of catsup and hot sauce of your choosing

More work but delish:

  • 2 T chopped fresh ginger
  • 1-2 cloves fresh garlic chopped
  • ¼ cup soy sauce or Tamara
  • 2 TB hoisin sauce
  • ¼ cup sherry, mirin, or orange juice
  • 2-3 TB toasted seseme seeds
  • ¼ cup water + 2 tsp of corn starch

Whisk this together before you start the stir-fry, so it’s ready to go.


  1. Prepare the beef: Slice it, set it in a bowl and toss with garlic, ginger, pepper and a splash of soy sauce.
  2. Prep your stir fry vegetables and pineapple, then arrange on a board so they are ready to go.
  3. Make the sauce of your choice
  4. Heat 1 TB of high heat oil on wok ( grape seed, peanut, canola), add the beef mixture and stir fry for a minute or two, beef should still be pinkish. Scoop back to bowl to stop cooking.
  5. Add 1-2 teaspoons of oil to same wok and stir fry vegetables and pineapple.  Start with onions and pineapple to start caramelization, then add in other vegetables in order of cook time
  6. Lower heat to medium, return beef to pan, add sauce, then stir fry briefly until everything is sauced.
  7. Serve with rice, and optional toppings: toasted peanuts or cashews, hot sauce, fresh cilantro etc.