We use cookies in order to offer you a better browsing experience, to offer you services and to enable us to carry out audience analysis. Social media of third parties are used to offer you social media functionalities. To get more information, please visit our privacy policy. You can always change your cookie settings as described in our privacy policy.

I decline
Prep Time

Prep Time

10 min

total time icon

Total Time

30 min

calories icon

Calories per serving


servings icon



Ingredients (12)
  • 2 cups MINUTE® White or Brown Rice, uncooked
  • 1 can (20 oz.) DOLE® Pineapple Chunks
  • 1/2 cup (about 3 onions) green onions, cut into 2-inch pieces
  • 1/4 cup unsalted dry roasted peanuts, chopped
  • 1-1/2 tablespoons KIKKOMAN® Black Bean Garlic Sauce
  • 1 tablespoon KIKKOMAN Less Sodium Soy Sauce
  • 1 to 1-1/2 teaspoons KIKKOMAN Sriracha Hot Chili Sauce
  • 1 tablespoon cornstarch
  • 2 tablespoons vegetable oil, divided
  • 1 pound thin steaks, cut into short strips
  • 2 cups (about 4 oz.) sliced mushrooms
  • 1 cup shredded carrots
  1. Prepare rice according to package directions.  Drain pineapple chunks reserving 1/2 cup juice.
  2. Combine reserved juice, black bean sauce, soy sauce, sriracha and cornstarch in a small bowl, stirring with a whisk; set aside.
  3. Heat oil in large nonstick skillet over medium-high heat. Cook steak 3 to 5 minutes or until begins to brown.  Remove steak from pan and add remaining oil and mushrooms; cook 4 minutes or until mushrooms begin to release liquid, stirring occasionally.  Stir in carrots; cook 1 minute.  Add black bean sauce mixture; cook 30 seconds or until sauce begins to thicken.  Return steak to pan, add onions and pineapple chunks, and cook until heated through.  Remove from heat; sprinkle with peanuts.  Serve over rice.