Sweet and Sour Pineapple Pepper Steak is a family-friendly, delicious passover recipe that you’ll continue to enjoy all year long!
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Ready or not, pesach is around the corner, and today, I’m sharing the first of my passover recipes with you today, in the form of an incredible pepper steak recipe that you and your family will Ab.So.Lute.Ly. love!
When Lieber’s first approached me about using one of their four forms of canned pineapple in a recipe, they may have expected me to go the dessert route – but nope. I knew i wanted to make a delicious savory (and sweet) dish with it, because, well, pineapple works so well in meat dishes. Not only because the flavors work so well together, but also because the acid in the pineapple works as a tenderizer for the meat.
This dish is fantastic! The sweet and sour sauce is full of fantastic flavor, and is really easy to put together! Whether you make this for a change of pace at your seder or other holiday meal, or you serve it as an appetizer on top of my famous doughless knishes, or as a chol hamoed dinner recipe that you can prepare ahead and reheat when you come home from a day of fun, this will be a hit!
Look out for Lieber’s kosher for passover pineapple in four forms – sliced, chunks, tidbits or crushed, in your local kosher grocery stores. What will you try with it – aside from this meat?
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- 2 lb pepper steak, cut in thin strips
- 3 Tablespoons potato starch (use cornstarch for year round)
- 1 teaspoon kosher salt
- Oil for frying
- 1 Tablespoon oil
- 1 onion, diced
- 1 green pepper, diced
- 2 teaspoons kosher salt, divided
- 4 cloves garlic, minced
- 1 frozen cube ginger
- ½ cup Lieber’s honey
- ½ cup Lieber’s ketchup
- ⅓ cup Lieber’s brown sugar
- Juice of 3 lemons
- 1 can Lieber’s pineapple tidbits with its juice
- Toss meat, potato starch and salt in a large bowl until meat is evenly coated.
- Heat oil in a large, deep frying pan over high heat.
- Sear meat for a minute per side, until browned on the outside; set aside. Work in batches to prevent the pan from getting overcrowded.
- Heat oil in the same pan over medium heat. Add onions, peppers and half of the salt. Sauté, stirring occasionally, for 4-5 minutes, until softened.
- Add garlic and ginger and continue to cook for another 5 minutes, until onions are starting to get some color.
- Add honey, ketchup, brown sugar, lemon juice, pineapple and the rest of the salt.
- Raise heat until mixture starts bubbling vigorously.
- Add meat back to pan, reduce heat to a simmer.
- Cover pan loosely and let meat simmer for about 60-70 minutes, until tender. Serve alongside cauliflower rice, if desired.
- Recipe can be prepared a day or two ahead of time and reheated before serving.
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Thanks for stopping by! Come back soon for more fantastic passover recipes! -Miriam
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