Polynesian Steak Strips
Transport your taste buds to the tropics with these vibrant Polynesian Steak Strips—a flavorful fusion of tender marinated flank steak, colorful bell peppers, and sweet pineapple chunks, all coated in a glossy, soy-ginger sauce. This quick and easy stir-fry recipe comes together in just 40 minutes, making it perfect for weeknight dinners or casual entertaining. The combination of tangy pineapple juice, savory soy sauce, brown sugar, and fresh garlic and ginger creates a perfectly balanced marinade that infuses the steak with irresistible flavor. Served over fluffy jasmine rice and topped with sesame seeds and green onions for a burst of freshness, this dish is a feast for both the eyes and the palate. With its bold flavors, tropical flair, and approachable preparation, Polynesian Steak Strips is sure to become a household favorite!
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Recipe Information
Ingredients
- 1 pound Flank steak
- 0.25 cup Soy sauce
- 0.25 cup Pineapple juice
- 2 tablespoons Brown sugar
- 3 cloves Garlic
- 1 tablespoon Ginger
- 2 tablespoons Vegetable oil
- 1 whole Red bell pepper
- 1 whole Yellow bell pepper
- 1.5 cups Fresh pineapple chunks
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 2 stalks Green onions
- 1 tablespoon Sesame seeds
- 4 cups Cooked jasmine rice (optional, for serving)
Instructions
Thinly slice the flank steak into strips, cutting against the grain to ensure tenderness.
In a medium bowl, whisk together the soy sauce, pineapple juice, brown sugar, minced garlic, and grated ginger. Add the steak strips to the marinade, cover, and let sit for at least 15 minutes (up to 1 hour for more intense flavor).
While the steak marinates, slice the red and yellow bell peppers into thin strips. Chop the green onions into small pieces, separating the green tops from the white portions.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the bell peppers and stir-fry for 3-4 minutes until slightly tender but still crisp. Remove the peppers from the skillet and set aside.
In the same skillet, heat the remaining 1 tablespoon of vegetable oil. Remove the steak strips from the marinade (reserve the marinade) and cook them in the hot skillet for 2-3 minutes per side until browned. Work in batches if necessary to avoid overcrowding the pan.
Return the reserved marinade to the skillet, allowing it to come to a gentle simmer. Mix the cornstarch with water to create a slurry, then stir it into the marinade to thicken the sauce.
Add the cooked bell peppers, fresh pineapple chunks, and green onion whites to the skillet. Toss everything together and simmer for 2-3 minutes until the sauce coats everything evenly.
Garnish with green onion tops and sesame seeds. Serve hot over a bed of jasmine rice, if desired, for a complete meal.
Nutrition Facts
Calories |
734 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.9 g | 32% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 103 mg | 34% | |
| Sodium | 1005 mg | 44% | |
| Total Carbohydrate | 87.8 g | 32% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 21.5 g | ||
| Protein | 41.9 g | 84% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 71 mg | 5% | |
| Iron | 6.2 mg | 35% | |
| Potassium | 812 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
