Ingredients

• 1 , 8 ounce
• 2 teaspoons rice wine vinegar
• 2 tablespoons soy sauce
• 1 teaspoon olive oil
• 1 teaspoon vanilla-flavored vodka
• 0.5 teaspoons ground ginger
• 0.5 teaspoons brown sugar
• 0.5 teaspoons white sugar
• 1 , 1 1/2-pound
• 1.5 cups water
• 0.5 cups long grain white rice
• 2 tablespoons olive oil

Instructions

1. 1 Stir together 1/3 cup reserved pineapple juice, rice wine vinegar, soy sauce, olive oil, vanilla vodka, ginger, brown sugar, and white sugar in a mixing bowl until blended. Adjust the sugar to taste.
2. 2 Place the steak strips in a large, resealable plastic bag. Pour in the pineapple juice mixture and seal the bag. Turn the bag gently to evenly coat steak with the marinade. Refrigerate 3 to 4 hours.
3. 3 Bring water to a boil in a saucepan over medium-high heat. Add the rice and stir. Reduce heat, cover and simmer 20 minutes.
4. 4 Heat 2 tablespoons olive oil in a skillet over medium heat. Remove steak strips from marinade and place in the skillet. Cook and stir the steak strips until browned and no longer pink, about 2 minutes per side. Remove from the heat, cover and keep warm.
5. 5 Place the pineapple chunks in a separate skillet. Cook over medium heat until slightly soft and heated through, about 4 minutes. To serve, divide the rice between two bowls, top with steak strips and pineapple chunks, and toss briefly.

Nutrition per serving