Since Jeb had brought home a fresh pineapple and rib-eye steak from the commissary on Friday and my garden is producing quite a lot of sugar peas this year, I decided to make pineapple stir-fry for dinner on Sunday.
For this recipe, you need to marinate the steak in a mixture of freshly cored pineapple (with the juice), 1 chopped sweet onion, a few TBSPs minced garlic, 1/4 to 1/2 cup soy sauce, and an equal amount of either red wine or Japanese sweet Mirren.
I had neither red wine or Mirren, so I used Saki this time.
NOTE FOR FUTURE REFERENCE: Don’t use Saki!
Despite my use of Saki, the dish turned out well, but not as well as it should have.
I should explain about me and wine. I am not a connesierre. I don’t drink the stuff. I can’t stand the taste of alcohol and I’m wary of it’s possible effects on my brain. Might make me goofier than I already am or seriously ill. But I’ve discovered that it can be very good for cooking. It’s a good addend when making Terriyaki or Beef Imperial or French style chicken. The alcohol cooks out and leaves a nice flavor in its wake. It also tenderizes the meat better than even a good pounding does… more so if you give the meat time to marinate in it.
Well, the Saki served its purpose in tenderizing the meat anyway. The meat sat in it for nearly two whole days and when Jeb put it on the grill just to sear it for me prior to my stir-frying it with the other ingredients, it almost fell apart then and there.
Impressed, Jeb took a little taste of the meat fresh off the grill and almost spat it out again. Unlike red wine or Mirren, Saki does not a pleasant taste impart. It was so bad that Jeb was kind of gloomy and fearful of it when he handed it over to me to do the stir-fry with.
Suspicious of his unspoken reaction, I tasted it myself and almost spat it out. I didn’t find the taste as objectionable as he did, but the texture was weird. It was as though the meat had been heavy floured… gummy like it was coated in raw, wet, flour. Yuck. But I am not so easily derailed as that. After all, I’d prepped this for TWO days. I was not giving up on it without a fight.
After getting the
mis… steak back seared (browned on the outside with pinapple grilled right onto it and pink on the inside), I cut it into small pieces and threw it in the electric skillet to stir fry with a little pre-heated olive oil, margarine, sugar peas fresh washed and cut in half, some red and green sliced bell peppers, and the strained off onions and pineapple from the marinade.
To the liquidy part of the marinade, I added a few TBSPs of corn starch and added to the stir-fry when I could see it was nearly cooked through. I also added some sweet soy sauce to the mixture.
Meanwhile, I cooked the rice. It was all ready pretty quickly.
Despite the fact that the saki was in there, cooked together with the other ingredients, the dish still turned out very good. Even Jeb liked it though it did take him a comically long time to brave that first bite. LOL. Then he relaxed seeing it wouldn’t kill him and enjoyed it after all.