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A close-up of shiny Pineapple Brown Sugar Glazed Beef served with mashed potatoes, caramelized pineapple, and green beans.
Maryam

Pineapple Brown Sugar Glazed Beef

Tender beef sirloin seared to perfection and coated in a sweet, savory, and tangy glaze featuring pineapple juice, rich brown sugar, and aromatic ginger and garlic. A delightful main course bursting with flavor.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Asian-Inspired
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Beef
  • 1.5 lbs beef sirloin or flank steak cut into 1-inch cubes
  • 1 tbsp cornstarch
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp vegetable oil divided
For the Pineapple Brown Sugar Glaze
  • 1 cup pineapple juice
  • 1/2 cup packed light brown sugar
  • 1/4 cup soy sauce low sodium preferred
  • 2 tbsp rice vinegar
  • 1 tbsp grated fresh ginger
  • 2 cloves minced garlic
  • 1 tsp sriracha optional, for a touch of heat
  • 1 tbsp cornstarch
  • 2 tbsp cold water for cornstarch slurry
For Serving (Optional)
  • 1/4 cup fresh pineapple chunks from fresh or canned in juice, drained
  • 2 tbsp chopped fresh cilantro or green onions

Equipment

  • Large skillet or wok
  • Large Mixing Bowl
  • Small mixing bowl
  • Whisk
  • Tongs
  • Cutting board
  • Sharp knife

Method
 

Prepare the Beef
  1. Pat the beef cubes dry with paper towels. In a large bowl, toss the beef with 1 tablespoon cornstarch, salt, and black pepper until evenly coated.
  2. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add half of the beef in a single layer, ensuring not to overcrowd the pan. Sear for 2-3 minutes per side until browned, then remove to a plate. Repeat with the remaining 1 tablespoon of oil and beef.
Make the Pineapple Brown Sugar Glaze
  1. While the beef is searing, prepare the glaze. In a small bowl, whisk together the pineapple juice, brown sugar, soy sauce, rice vinegar, grated ginger, minced garlic, and sriracha (if using).
  2. In a separate very small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons cold water to create a slurry. Set aside.
Cook the Beef and Glaze
  1. Once all the beef is seared and removed, pour the glaze mixture into the same skillet. Bring to a simmer over medium heat, scraping up any browned bits from the bottom of the pan.
  2. Stir the cornstarch slurry once more, then slowly pour it into the simmering glaze, whisking constantly until the sauce thickens, about 1-2 minutes.
  3. Return the seared beef to the skillet with the thickened glaze. Add the fresh pineapple chunks (if using). Toss gently to coat all the beef evenly. Continue to cook for another 2-3 minutes, allowing the beef to warm through and absorb the flavors.
  4. Remove from heat and serve immediately over steamed rice, quinoa, or noodles. Garnish with fresh cilantro or chopped green onions, if desired.

Notes

For best results, do not overcrowd the pan when searing the beef; this allows for a good sear rather than steaming.
The glaze can be made up to 2 days in advance and stored in the refrigerator. Reheat gently before adding the beef.
Feel free to add other vegetables like bell peppers or broccoli florets to the pan during the last few minutes of cooking with the beef.
Adjust sriracha to your preferred level of spice.