Pineapple Black Pepper Beef (30-Minute Meal!)
Pineapple Black Pepper Beef Cubes is a quick stir-fry that balances sweet pineapple with tender beef and a bold peppery finish. Perfect with rice, ready in under 40 minutes, and always a crowd-pleaser.
Ingredients
Main Ingredients
- 300 g beef tenderloin or lean round
- 300 g pineapple
For Beef Marinade
- 10 ml cooking wine
- 10 ml light soy sauce
- 10 ml oyster sauce
- 10 ml olive oil
- 5 g cornstarch
- 1 g sea salt
- 2 g freshly ground black pepper
For Cooking
- 10 ml vegetable oil
For Final Seasoning & Garnish
- 0.5 g sea salt
- 1 g freshly ground black pepper
- 1 g parsley optional
Instructions
Prepare pineapple
- Peel, remove the core, and dice into 2cm cubes.
- Soak in salted water (2g salt in enough water to cover) for 10 minutes to remove astringency.
- Drain and pat dry with paper towels.
Prepare beef
- Pat dry and cut into 2cm cubes against the grain.
- Mix beef with cooking wine, soy sauce, oyster sauce, olive oil, cornstarch, salt, and black pepper.
- Marinate for 20 minutes in the fridge (or 10 minutes at room temperature if short on time).
Pan-sear the beef
- Heat a non-stick pan over high heat. Add vegetable oil.
- Sear beef cubes in a single layer, turning every 30 seconds, until browned and nearly cooked through (about 3 minutes)
Add pineapple
- Without removing the beef, add the pineapple cubes directly into the pan.
- Stir-fry together for 1–2 minutes until the pineapple is lightly softened and the beef is cooked through.
Season and serve
- Season with an extra pinch of salt and black pepper.
- Sprinkle parsley if using. Serve hot.
Made this recipe? I’d love to see it!Tag @cookingwithchun and share it with #cookingwithchun on Instagram.