Hawaiian Beef Stir Fry Recipes

Steps:

• Mix water, pineapple juice, brown sugar, tamari, garlic, ginger paste, and onion powder together in a resealable zip-top bag. Reserve 1/2 cup marinade, add tapioca flour to reserved marinade and set aside. Cut beef into 1-inch pieces; add to the marinade in the bag, seal the bag, and refrigerate for 45 minutes.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil; add red pepper flakes and sirloin pieces, discarding marinade. Saute until browned, 5 to 7 minutes.
• Place bell peppers, onion, and carrots in a steamer bucket. Place bucket on top of meat. Hit Cancel.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Carefully remove vegetable bucket. Set aside.
• Switch to Saute function and add noodles. Pour in the reserved marinade with tapioca; stir until sauce is thickened. Add in vegetables. Toss to combine. Serve immediately in bowls; top with everything bagel seasoning and garnish with green onion.

Steps:

• In medium bowl, dissolve cornstarch and 1 tablespoons.
• worcestershire sauce.
• Add beef cubes and toss to coat.
• In small bowl mix ketchup, sugar and 1 tablespoons.
• each worcestershire sauce and juice from pineapple for sauce; drain pineapple.
• Brown beef in a large oiled skillet over medium-high heat.
• Remove and set aside.
• In same skillet heat 2 tbsps.
• water over medium-high heat; add peppers and garlic.
• Cook and stir 3 to 4 minutes or until water evaporates and peppers are crisp-tender.
• Reduce heat and stir in sauce mixture, pineapple and beef along with any accumulated juices.
• Heat through and serve over hot rice.

Steps:

• In a small skillet, cook beef over medium heat until no longer pink; drain and set aside. In the same skillet, saute the onion, celery, green pepper and garlic in butter until crisp-tender, 5 minutes. , Drain pineapple, reserving juice; set pineapple aside. Add enough water to the juice to measure 1/2 cup. In a bowl, combine the brown sugar, flour, vinegar, salt and pineapple juice mixture until smooth. Add to skillet. Bring to a boil. Cook and stir over medium heat for 2 minutes. Stir in beef and pineapple; heat through. Serve with rice.

Steps:

• Drain pineapple, reserving juice.
• In a small bowl, combine brown sugar and cornstarch.
• Stir in the water, soy sauce and reserved pineapple juice until smooth; set aside.
• In a large nonstick skillet or wok, stir-fry carrot in 1 tablespoon hot oil for 1 minute. Stir in the celery, sweet peppers and onion; stir-fry for 3 minutes.
• Add sugar snap peas; stir-fry about 1 minute longer or until vegetables are crisp-tender. Remove vegetables and keep warm.
• In the same skillet, stir-fry chicken in remaining oil for 3-4 minutes or until no longer pink.
• Stir soy sauce mixture; gradually stir into skillet.
• Bring to a boil; cook and stir for 1-2 minutes or until thickened.
• Stir in vegetable mixture and pineapple chunks; heat through.
• Serve over rice if desired.

Steps:

• Drain pineapple, reserving juice. In a small bowl, combine brown sugar and cornstarch. Stir in the water, soy sauce and reserved pineapple juice until smooth; set aside. In a large nonstick skillet or wok, stir-fry carrot in 1 tablespoon hot oil for 1 minute. Stir in the celery, sweet peppers and onion; stir-fry for 3 minutes. Add sugar snap peas; stir-fry about 1 minute longer or until vegetables are crisp-tender. Remove vegetables and keep warm., In the same skillet, stir-fry chicken in remaining oil for 3-4 minutes or until no longer pink. Stir soy sauce mixture; gradually stir into skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in vegetable mixture and pineapple chunks; heat through. Serve over rice if desired.