Spring has arrived on the ranch, and that means the calves are out playing in the sunshine! We are working hard on the chicken coop and should have our hens soon. We’re in the process of hiring a ranch hand. So, until then, we’re putting the free-range chicken eggs for sale on pause. We hope to have them for sale in the near future. Thank you for understanding.
(These photos are of the same recipe but we were cooking with chicken that day. Really yummy with beef, pork, or chicken. Add some shrimp for a surf-and-turf vibe. Enjoy the recipe!)
Teriyaki Beef and Vegetable Stir-fry
A recipe for teriyaki beef and vegetable stir-fry served in a hollowed-out pineapple bowl. Here are some step-by-step instructions to make it:
1 whole pineapple
1 pound beef (sirloin or flank steak), thinly sliced
1/2 cup teriyaki sauce
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 onion, thinly sliced
1 head of cauliflower, grated or riced
Salt and pepper to taste
Oil for cooking
Cut the pineapple in half lengthwise and use a sharp knife to carefully cut around the inside of each half to loosen the fruit. Use a spoon to scoop out the pineapple flesh and set it aside for later.
In a large skillet or wok, heat some oil over high heat. Add the sliced beef and cook until browned on all sides, about 3-4 minutes.
Add the teriyaki sauce to the beef and stir to combine. Cook for another minute or two until the sauce has thickened slightly and coated the beef.
Add the sliced peppers and onions to the skillet and stir-fry for a few minutes until they are slightly softened but still have some crunch.
Add the reserved pineapple to the skillet and stir-fry for another minute or two to warm it through.
In a separate pan, cook the cauliflower rice with some oil and season with salt and pepper to taste.
To assemble the pineapple bowls, spoon some cauliflower rice into each half of the pineapple. Top with the beef and vegetable stir-fry. Serve hot and enjoy!