The Starving Chef Recipe: Black Garlic and Pineapple Stir Fry

By Felicia Vargo, The Starving Chef

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 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. 

For step-by-step instructions with photos, click here.

Black Garlic & Pineapple Stir Fry

Prep time: 10 minutes
Chill time: 15-20 minutes
Makes: 3-4 servings

Ingredients
1 lb. steak, sliced thin
5-6 cloves black garlic
1/2 C soy sauce
1/2 C spicy honey
2 T rice vinegar
1 t red pepper flakes
1/4 C ginger, minced
1/4 C garlic, minced 
1/2 C pineapple chunks
1 small red pepper, chopped
1/4 C carrots, julienned
1/4 C red onion, sliced
1 small can baby corn
3-4 servings cooked rice noodles
2 T sesame oil 
3-4 T fresh chives, finely chopped 
3-4 T microgreens, for garnish
Salt & pepper, to taste

Here’s How:

1. 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 three to four minutes, until browned but still a little pink in the center. Remove from the wok and set aside.
2. Add the remaining tablespoon of sesame to the wok and bring up to a high heat. Reduce the heat to a medium high right before adding the vegetables. Start by sautéing the red onions and carrots until tender, about one to two minutes, then add half of the plain garlic and ginger. Sauté until fragrant, about another three to four minutes. Toss in the pineapple, red pepper and black garlic. Stir until softened, about two to three minutes. Add the baby corn last.
3. In a small bowl, whisk together the soy sauce, spicy honey, rice vinegar, red pepper flakes, half of the plain garlic and half of the ginger. Add the cooked noodles and remaining garlic to the wok then pour in the sauce. Gently stir until the sauce is coating 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 three to five more minutes. Serve garnished with chopped chives and microgreens.

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