Hoisin Steak & Pineapple Bowl
This bowl is loaded with freshly stir-fried vegetables and steak in a sweet and savory pineapple Hoisin sauce, served over udon noodles.
Yield 12 servings
| Ingredient | Measure |
|---|---|
| Pineapple Juice, reserved from drained pineapple tidbits | 1 1/2 cups |
| Top Sirloin, 1/4" slices | 2 lbs + 10 oz |
| Salt & Pepper | As needed |
| Udon Noodles, cooked | 9 cups |
| Canola Oil | 3/4 cup |
| Toasted Sesame Oil | 6 Tbsp |
| Snow Peas, cleaned | 9 cups |
| Shitake Mushrooms, sliced | 9 cups |
| Del Monte® Pineapple Tidbits in 100% Juice, drained | 4 cups |
| Red Bell Pepper, 1/4" dice | 1 1/2 cups |
| Baby Bok Choi, thin cut 1/6th wedges | 3 small stalks |
| Sesame seeds, toasted | 1 Tbsp |
TIPS
For a spicier version, garnish with a good sprinkling of Japanese Togarashi Seasoning.
You can also use other cuts of well marbled beef like skirt steak or ribeye, but don’t overcook. Manufactured meat replacement products are often well seasoned to taste like beef so consider not seasoning with additional salt and pepper.
This versatile sauce is also a wonderful dip for dim sum, a glaze for chicken or seafood or as a dressing for blanched and chilled vegetables. For variety consider replacing hoisin sauce with a thick stir-fry or plum sauce.
If baby Bok Choi isn’t available, use the larger individual Bok Choi leaves cut down the center rib and sliced ½” thick. The entire leaf is good to eat.
For buffet, cafeteria or in a high volume fast-casual operation consider cooking batches of 6 or 12 servings. For 12, heat all the listed oil and cook all the vegetables, then all the steak. Hold separate pans of hot noodles, vegetables and steak. Build and garnish plates as needed.
Directions:
- Combine the drained pineapple juice and hoisin sauce and whisk well. Hold at room temperature for service and refrigerate overnight.
- Lightly season steak. Hold refrigerated for service.
- Hold udon noodles lightly oiled and hot for service.
- For each order, in a wok or heavy bottom sauté pan over high heat, heat 2 teaspoons canola and 1 teaspoon sesame oil.
- Add ¾ cup each of snow peas and mushrooms, toss and fry for about a minute. Add 2 tablespoons bell pepper, 2 wedges of bok choi, and 1/3 cup pineapple tidbits. Stir-fry tossing constantly until vegetables are slightly cooked but still crisp. Add 2 tablespoons of above sauce and toss.
- Serve over ¾ cup of cooked noodles.
- In and other wok or pan heat about half as much oil and stir-fry the steak until seared on both sides. Add 1 tablespoon of sauce, stir to mix well and serve over hot vegetables.
- Garnish with a ¼ teaspoon sesame seed and serve immediately.
- Combine the drained pineapple juice and hoisin sauce and whisk well. Hold at room temperature for service and refrigerate overnight.
- Lightly season steak. Hold refrigerated for service.
- Hold udon noodles lightly oiled and hot for service.
- For each order, in a wok or heavy bottom sauté pan over high heat, heat 2 teaspoons canola and 1 teaspoon sesame oil.
- Add ¾ cup each of snow peas and mushrooms, toss and fry for about a minute. Add 2 tablespoons bell pepper, 2 wedges of bok choi, and 1/3 cup pineapple tidbits. Stir-fry tossing constantly until vegetables are slightly cooked but still crisp. Add 2 tablespoons of above sauce and toss.
- Serve over ¾ cup of cooked noodles.
- In and other wok or pan heat about half as much oil and stir-fry the steak until seared on both sides. Add 1 tablespoon of sauce, stir to mix well and serve over hot vegetables.
- Garnish with a ¼ teaspoon sesame seed and serve immediately.
