Pineapple Pico Beef Liver Recipes

PINEAPPLE PICO DE GALLO

Steps:

• Dice all ingredients into very small pieces.
• Simply mix together the tomatoes, onion, jalapenos and the salt.
• Stir in the lime juice, mixing well.
• Stir in the diced pineapples.
• Mix in the diced cilantro and blend well with other ingredients.
• Store in airtight container and consume within a day or two. It tastes best fresh!

PINEAPPLE PICO DE GALLO

Steps:

• Combine all ingredients in a large bowl. Toss to combine.
• Serve on top of chicken, tacos or eat it as a dip!

SPICY MONGOLIAN BEEF AND PINEAPPLE

Steps:

• In a large zip-top bag, toss together 1/2 cup cornstarch, baking soda, salt and pepper. Add beef and give it a shake to coat.
• In a large skillet, heat the oil over medium-high heat. Sear the beef for about 1 to 2 minutes on both sides and add to slow cooker.
• In a medium bowl, whisk together the soy sauce, broth, sugar, hoisin sauce, chili sauce, chili flakes, garlic and ginger until dissolved and pour over the beef.
• Cover and cook on LOW for about 3 to 4 hours.
• About 30 minutes prior to serving, whisk together remaining cornstarch with water in a small bowl and stir into the slow cooker along with the carrots, pineapples, and pineapple juice.
• Cover with lid, turn heat to HIGH and allow the sauce to cook and thicken up for about 20 to 30 minutes.
• Serve over rice and garnish with green onions and sesame seeds, if desired.

PINEAPPLE, BEEF & GINGER STIR-FRY

Steps:

• Mix the steak, soy sauce, sugar, chilli sauce and vinegar together, and set aside for 10 mins.
• Heat a wok with 1 tsp of the oil. Lift the steak from the marinade and sear, in batches, then remove. Add a bit more oil and fry the ginger until golden. Add the spring onions and pineapple, and return the steak to the pan. Stir to heat through for 1 min, then add any remaining marinade. Keep stirring until the marinade becomes thick and everything is hot. Serve sprinkled with coriander, and with rice and greens, if you like.

PINEAPPLE PICO BEEF LIVER

Steps:

• 1. Cut the liver into serving sized pieces. Lay on paper towels.
• 2. Place the sliced liver into a gallon sized zip sealed plastic bag.
• 3. In a medium bowl, mix together the soy sauce, honey, 1/4 C sesame oil, garlic, vinegar, ginger and 1/2 C pico de gallo. Pour over liver slices in bag and zip shut, work with fingers to distribute marinade.
• 4. Place in fridge for 30-40 minutes.
• 5. In a large grill or fry pan,place the 2 T of sesame oil. Heat over medium high heat.
• 6. Add onions andpeppers and fry until al dente. Push to one side of the pan, then add liver pieces and cook over medium high for about 3-4 minutes each side until liver is no longer pink.
• 7. You may add about 1/4 C of the leftover marinade, then cover liver and simmer on medium for another 5 minutes until meat is cooked through and veggies are tender.
• 8. To serve, you can top with a little remaining pineapple pico de gallo.
• 9. * If you cannot find premade pineapple pico in your produce section, you can just mix 1 C of chopped fresh pineapple, 1 C chopped white or red onion, 1/2 C chopped redpepper and 1/2 C chopped red tomatoes, 3 Tchopped cilantro and 3 T diced jalapeno.

SLOW COOKER ISLAND BEEF

Steps:

• Drain the pineapple juice into a slow cooker, reserving the pineapple chunks. Place the beef, onions, beef broth, 3 tablespoons red wine vinegar, garlic, seasoned salt, paprika, and black pepper into the slow cooker with the juice. Mix well, cover, and cook on Low until the beef is tender, 6 to 6 1/2 hours.
• Increase the setting to High and stir in green bell pepper, red bell pepper, and brown sugar. In a small bowl, mix together the cornstarch, soy sauce, and 2 tablespoons red wine vinegar until smooth; stir the mixture into the slow cooker, blending well. Cover and cook for 1 more hour. Just before serving, lightly stir in the tomatoes and reserved pineapple chunks.

BEEF PINEAPPLE STIR FRY

Steps:

• In a small bowl, combine the first five ingredients. Pour 2/3 cup marinade into a large resealable plastic bag; add the beef. Seal bag and turn to coat; refrigerate for 30 minutes. Cover and refrigerate remaining marinade., In a small bowl, combine cornstarch and reserved marinade until smooth; set aside., Drain and discard marinade. In a large nonstick skillet or wok, stir-fry beef in 1 teaspoon oil for 2-3 minutes or until no longer pink. Remove with a slotted spoon and keep warm., Stir-fry carrots and onion in remaining oil for 4 minutes. Add green pepper and snow peas; stir-fry 2-3 minutes longer or until vegetables are crisp-tender., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add beef and pineapple; heat through. Serve with rice.

PINEAPPLE BEEF STIR-FRY

Steps:

• Drain pineapple, reserving liquid. Set aside. Heat oil in large skillet on medium-high heat. Add steak; cook and stir 5 min. or until cooked through. Add pineapple, onions and garlic; cook and stir 2 min. Reduce heat to low.
• Mix reserved pineapple liquid, water and cornstarch until well blended. Add to steak mixture; cook 1 min. or until thickened, stirring constantly. Remove from heat.
• Stir in steak sauce. Serve over rice.