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Prep Time

Prep Time

10 min

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Total Time

30 min

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Calories per serving

570

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Servings

4

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
Directions
  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.