Fast Stir-fried Beef with Pineapple (Bò Xào Dứa) Step By Step Visual Guide

Stir-fried Beef with Pineapple (Bò Xào Dứa) A quick, vibrant Vietnamese stir-fry where thinly sliced sirloin meets sweet pineapple chunks, crisp bell pepper, and tender onion in a glossy oyster-fish sauce glaze. Ready in minutes, it delivers the classic Vietnamese balance of sweet, savory, and bright — perfect over steamed rice. INGREDIENTS Main Ingredients sirloin or topside steak, thinly sliced across the grain: 1 lb (500 g) garlic, minced: 2 cloves fish sauce: 1 tablespoon freshly ground black pepper: ½ teaspoon Vegetables & Fruit oil: 3 tablespoons large onion, cut into wedges: 1 large bell pepper, deseeded and cubed: 1 pineapple chunks: 2 cups (10 oz / 300 g) Seasoning & Sauce oyster sauce: 1 tablespoon sugar: 2 teaspoons cornstarch, dissolved in ½ cup (125 ml) beef stock or water: 2 teaspoons Preparation Steps 1. Slice the beef. Cut the sirloin or topside steak across the grain into thin, bite-sized strips. Slicing across the grain keeps the meat tender during the quick stir-fry. 2. Mince the garlic. Peel and finely mince 2 cloves of garlic. 3. Prepare the onion. Cut 1 large onion into wedges, separating the layers slightly so they cook evenly in the wok. 4. Prepare the bell pepper. Deseed 1 large bell pepper and cut it into cubes roughly matching the size of the pineapple chunks. 5. Measure the pineapple. Have 2 cups (10 oz / 300 g) of pineapple chunks ready — fresh is ideal, but canned (drained) works well too. 6. Mix the cornstarch slurry. Dissolve 2 teaspoons of cornstarch in ½ cup (125 ml) of beef stock or water. Stir until completely smooth; set aside. 7. Marinate the beef. In a large bowl, combine the beef slices, minced garlic, ½ tablespoon of the fish sauce (reserve the other ½ tablespoon for later), and the black pepper. Mix with your fingers until the beef is well coated. Set aside for 10 minutes to marinate. Cooking Steps 1. Sear the beef. Heat 1 tablespoon of the oil in a wok or large skillet over high heat until very hot. Add the marinated beef and stir-fry until it just changes color, about 1 minute. Do not overcook — the beef will return to the pan later. Remove from the pan and set aside. 2. Stir-fry the vegetables. Heat the remaining 2 tablespoons of oil in the same wok over high heat. Add the onion wedges and cubed bell pepper and stir-fry for about 1 minute until just tender but still crisp. 3. Add the pineapple. Add the pineapple chunks to the wok and stir-fry for 1 to 2 more minutes, letting the pineapple caramelize slightly and release its sweet juices. 4. Season. Season the vegetables and pineapple with the remaining ½ tablespoon of fish sauce, the oyster sauce, and the sugar. Toss well to combine. 5. Return the beef. Return the seared beef to the pan and mix everything together so the beef is coated in the seasonings. 6. Thicken the sauce. Give the cornstarch slurry a quick stir (it settles as it sits), then pour it into the wok. Stir-fry continuously until the sauce thickens into a glossy glaze that clings to the beef and vegetables, about 30–60 seconds. Remove from the heat. 7. Serve. Transfer to a serving platter and serve immediately with steamed jasmine rice.