Black Garlic & Pineapple Beef Stir Fry

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black garlic stir fry

What’s Up, Hungry People

I love that black garlic is becoming more mainstream and easily accessible in your average grocery. Whenever I see it at my favorite market, I’m always sure to grab a few heads to ensure I have enough to appease my appetite for the stuff until the next time it shows up. Black garlic can add a tangy sweetness to any dish but is traditionally found in Chinese and Korean cooking.

Tonight, I added a whole head of it to a wok with some go-to stir-fry ingredients. I chose beef for my main meat, but chicken or a variety of seafood works as well. Whatever protein you use, cook it first and then set it aside while you cook up the rest of the veggies in the stir-fry. This ensures that your protein is perfectly cooked and ready to absorb all the flavorful goodness of the veggies and sauce later on.

Here’s What You Need

  • Steak: Provides the primary protein source, offering rich flavor and satisfying texture.
  • Black Garlic: Adds a unique tangy sweetness, enhancing the dish’s depth of flavor.
  • Soy Sauce: Contributes salty umami, balancing the dish’s sweet and savory notes.
  • Spicy Honey: Introduces a sweet heat, creating a complex flavor profile.
  • Rice Vinegar: Offers a mild acidity, brightening the overall taste.
  • Red Pepper Flakes: Brings a spicy kick, adding heat and dimension.
  • Ginger: Infuses a pungent, spicy warmth, elevating the stir-fry’s aromatic qualities.
  • Garlic: Provides a strong, aromatic base that complements other flavors.
  • Pineapple Chunks: Adds sweetness and acidity, tenderizing the meat and enriching the sauce.
  • Red Bell Pepper: Delivers sweetness and crunch, adding color and nutrition.
  • Red Onion: Offers a mild, slightly sweet flavor, enhancing the stir-fry’s complexity.
  • Baby Corn: Contributes a mild, sweet flavor and crunchy texture.
  • Egg: Adds richness and helps thicken the sauce, binding ingredients together.
  • Rice Noodles: Serve as the base, absorbing the sauce and complementing the dish’s textures.
  • Sesame Oil: Imparts a nutty flavor, enriching the dish’s aroma and taste.
  • Chives: Provide a mild oniony flavor, adding freshness and color as a garnish.
  • Microgreens: Optional for garnish, adding a burst of color, texture, and nutrients.
  • Salt & Pepper: Essential seasonings that enhance and balance the overall flavor.
  • Carrots: Add sweetness, color, and crunch, contributing to the nutritional value and texture.
stir fry beef

Let’s Cook

Start by frying up the heartier vegetables like ginger, carrots, and onions until everything is nice and tender. This step is crucial for building a solid flavor base.

sauting veggies in wok

After that, the softer stuff like peppers and pineapples can be added. I like to add the pineapple with just a touch of the syrup it comes in to help caramelize all the ingredients, creating a beautiful balance of sweetness and savory in every bite.

pineapple in wok

And then it’s time to add the black garlic – it can be tossed in minced or mashed. Personally, I like bigger chunks so that the flavor really comes through. It has a sweet molasses-like taste to it, comparable to sticky hoisin sauce. Black garlic is made by essentially slowly roasting garlic in a hot oven for a month or more, until it is a dark molasses color and soft, almost the same consistency as an overripe avocado. It’s easiest to peel and chop with a gentle hand, which preserves its unique texture and rich flavor.

black garlic with pineapple in wok

You can add your favorite veggies to your stir-fry – my favorite stir-fry ingredient, aside from black garlic of course, is baby corn! You can also toss in broccoli or bamboo shoots. Once all the veggies have softened up, it’s time to scramble the egg. If your wok is hot enough, cooking the egg should be a very quick process.

baby corn in wok

It’s easiest to push all the veggies to the side so you have an empty portion of the wok. Whisk the egg in a separate bowl before pouring it into the wok. Let it set for about thirty seconds before trying to stir, that way you will pick up less of the veggies that come into contact with the egg (that will happen, but it helps to let the egg cook a bit first!).

egg in wok

Once the eggs are cooked, it’s time to add the noodles. I used a couple of leftover packages of precooked ramen that I had leftover from when I made New York City-style ramen noodles.

mixing egg into wok

You can use cooked udon noodles, rice noodles, or even spaghetti if you’re in a pinch but really craving stir-fry. This flexibility is what makes stir-fry such a fantastic dish for those nights when you’re looking to whip up something quick, tasty, and satisfying.

adding noodles to wok

Of course, what stir-fry is complete without a delicious sauce? I love anything sweet and spicy, so I used a Thai chili-infused honey (affiliate link) as the base for my stir-fry sauce. Finally, just stir everything together until all the noodles and veggies are completely covered with sauce.

adding sauce to wok

The robust flavors of the black garlic among the other tender veggies really take this stir-fry to the next level. Stir-fry is one of my go-to weeknight dinners because it is quick, easy, and a great way to clean out the fridge!

pineapple black garlic stir fry

Black Garlic & Pineapple Beef Stir Fry Tips

  • Prepping Black Garlic: Black garlic’s soft, sticky texture can make it challenging to handle. Tip: Lightly oil your knife and cutting board to prevent sticking, ensuring clean cuts without losing any precious garlic.
  • Searing Steak Perfectly: Achieving a perfect sear on your steak is crucial for texture and flavor. Make sure your wok is smoking hot before adding the steak. This creates a delicious crust while keeping the inside tender.
  • Balancing Flavors: This recipe thrives on the balance of sweet, savory, and spicy elements. Taste as you go, adjusting with a bit more soy sauce for saltiness, honey for sweetness, or red pepper flakes for heat.
  • Cooking Rice Noodles: Overcooked noodles can ruin the dish’s texture. Boil them until just tender then rinse under cold water to stop the cooking process. This keeps them from turning mushy when added to the wok.
  • Using Leftovers: Stir-fries are excellent for using leftover vegetables or proteins. Feel free to substitute any similar ingredients you have on hand, keeping the dish fresh and reducing waste.
  • Serving Suggestions: For an added crunch, consider topping the stir-fry with crushed peanuts or sesame seeds. This not only adds texture but also complements the dish’s rich flavors.
black garlic stir fry

Wrapping this up, Hungry People, remember that the beauty of a stir-fry lies in its simplicity and versatility. Black garlic & pineapple beef stir-fry isn’t just another dish; it’s a testament to the fact that with a few quality ingredients and a bit of know-how, anyone can whip up a meal that’s both satisfying and flavorful.

Whether it’s a busy weeknight or a casual dinner with friends, this recipe has got you covered. And don’t forget, the kitchen is your playground. Feel free to mix things up with different proteins or veggies based on what’s available or what you’re in the mood for.

Just keep in mind the balance of flavors and textures, and you’ll be golden. So, give it a go, tweak it as you see fit, and, most importantly, enjoy the process. Because at the end of the day, it’s all about having fun and feeding the soul (and stomach, of course). Enjoy!

steak stir fry recipe

Simple Beef Stir Fry with Pineapple and Black Garlic

The Starving Chef
This black garlic and pineapple beef stir fry combines sweet, tangy flavors with tender beef for a quick and satisfying meal.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Stir Fry
Servings 4

Ingredients
  

  • 16 oz steak cut into thin strips
  • 6 cloves black garlic
  • ½ cup soy sauce
  • ½ cup spicy honey
  • 2 tablespoons rice vinegar
  • 1 teaspoon red pepper flakes
  • ¼ cup ginger minced
  • ¼ cup garlic minced
  • ½ cup pineapple chunks
  • 1 cup red bell pepper chopped
  • ¼ cup red onion sliced
  • 1 can whole baby corn
  • 1 egg whisked
  • 2 servings rice noodles cooked
  • 2 tablespoons sesame oil
  • 4 tablespoons fresh chives finely chopped for topping
  • 4 tablespoons mircogreen for topping, optional
  • salt & pepper to taste

Instructions
 

  • Cook the noodles according to the instructions on the package.
  • Heat one tablespoon of sesame oil in a wok over high heat. Add the sliced steak and sear on all sides for 3-4 minutes, until browned but still a little pink in the center. Remove from the wok and set aside.
  • Add the remaining tablespoon of sesame oil to the wok and bring up to a high heat. Reduce the heat to medium-high right before adding the vegetables. Start by sautéing the red onions and carrots until tender, about 1-2 minutes, then add the garlic (plain) and ginger. Sauté until fragrant, about another 3-4 minutes.
  • Toss in the pineapple, red pepper, and black garlic. Stir until softened, about 2-3 minutes. Add the baby corn last and cook for another minute.
  • In a small bowl, whisk together the soy sauce, spicy honey, rice vinegar, red pepper flakes, the remaining garlic (plain), and ginger.
  • Add the cooked noodles to the wok, then pour in the sauce. Gently stir until the sauce coats everything evenly.
  • Add the beef back to the wok. Season with salt and pepper to taste. Stir until the beef is heated through but not overcooking, about 3-5 more minutes.
  • Serve garnished with chopped chives and microgreens, as desired. Enjoy!
Keyword black garlic, noodles, pineapple
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