Pineapple-Teriyaki Beef

Turn refrigerated boneless steak and canned pineapple into a delicious beef teriyaki that rivals anything you can order at a restaurant. File this under "easiest-ever beef recipes," as it takes less than 20 minutes to cook.

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  • Makes: 6 servings
  • Prep: 15 mins
  • Marinate: 6 hrs
  • Broil: 18 mins

Pineapple-Teriyaki Beef

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1.5 by 2 people

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Directions

  1. Trim fat from steak. Please steak in a self-sealing plastic bag set in a shallow dish. Drain pineapple, reserving juice. Cover and refrigerate pineapple for sauce.
  2. For marinade, in a small bowl, stir together the reserved pineapple juice, green onion, teriyaki sauce, garlic, and ginger.
  3. Pour marinade over steak; seal bag. Marinate in the refrigerator for 6 to 24 hours, turning bag occasionally. Drain steak, reserving the marinade.
  4. Place steak on the unheated rack of a broiler pan. Broil 4 to 5 inches from heat until desired doneness, turning once halfway through broiling. (Allow 18 to 20 minutes total for medium-rare doneness.)
  5. Meanwhile, for sauce, in a small saucepan, combine the reserved marinade and pineapple. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Remove from heat.
  6. Cut steak into serving-size pieces. Top with sauce. Makes 6 to 8 servings.

From the Test Kitchen

Dietary Exchanges:

1/2 fruit, 4 very lean meat.

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Nutrition Facts (Pineapple-Teriyaki Beef)

  • Per serving:
  • 186 kcal ,
  • 4 g fat
  • (1 g sat. fat ,
  • 62 mg chol. ,
  • 183 mg sodium ,
  • 7 g carb. ,
  • 0 g fiber ,
  • 29 g pro.
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