Beef Pineapple Noodles - Canadian Beef | Canada Beef

Beef Pineapple Noodles

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Beef Pineapple Noodles

  • Prep Time: 15
  • Cook Time: 10
  • Total Time: 25
  • Serving: 4


500 g (1 lb) Beef Strip Loin or Top Sirloin Grilling Steak

2 tbsp canola oil, divided

2 cloves garlic, minced

1 tbsp minced fresh ginger

1/2 tsp salt

1 Thai chili pepper, thinly sliced (optional)

8 oz (250 g) rice stick noodles (Pad Thai-style noodles, 5 mm thick)

1/2 cup beef broth

2 tbsp lime juice

2 tbsp fish or soy sauce

1 tbsp red Thai curry paste

2 cups fresh or canned pineapple chunks

1/4 cup fresh cilantro leaves

2 tbsp chopped fresh mint (optional)

1 small sweet red pepper, thinly sliced

1/2 cup julienned cucumber

Hoisin sauce (optional)


Slice steak as thinly as possible against the grain and place in bowl. Add 1 tbsp (15 mL) of the oil, garlic, gin-ger, salt and chili pepper (if using) and toss to coat; set aside.

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.

Whisk together broth, lime juice, fish sauce and curry paste. Heat a large deep non-stick skillet over medium-high heat. Sear beef until browned all over and transfer to plate. Add remaining oil and sauté noodles for 1 minute. Add broth mixture and pineapple chunks; bring to a boil. Return beef to noodles and toss well to coat and heat through. Stir in cilantro leaves and mint (if using).

Top each serving with sliced sweet red pepper and cucumber to serve. Drizzle each with hoisin sauce if de-sired.

For easier slicing freeze the steak for about 15 minutes to firm up.