1. Slice steak as thinly as possible across the grain; pat dry with paper towel and place in a bowl. Add 1 tbsp (15 mL) of the oil, garlic, gingerroot, salt and chili pepper (if using) and toss to coat; set aside. 2. Place noodles in a large bowl and cover with very hot water; let stand for 10 minutes. Drain and rinse with cold water. Drain again and set aside. 3. Whisk together broth, lime juice, fish sauce and curry paste in a measuring cup or bowl; set aside. 4. Heat a large deep nonstick skillet over medium-high heat. Cook beef strips for about 1 minute per side or until browned but still pink inside; transfer to a plate. 5. Add remaining oil to skillet; add noodles and stir-fry for 1 minute. Add broth mixture and pineapple chunks; bring to a boil. Return beef and any accumulated juices to noodles; toss well to coat and heat through. Stir in cilantro and mint (if using). 6. Divide among serving bowls and top with red pepper and cucumber. Drizzle with hoisin sauce, if desired.

Steak and Pineapple Stir-Fry with Noodles

Ingredients

Directions

Cuts Used in This Recipe

Strip Loin

Top Sirloin Grilling Steak

Strip Loin Grilling Steak