1 lb. beef tenderloin chunks (we used leftover black angus beef chuck roast) |
1/4 lb |
$14.99 per pound
|
$3.75 |
1/2 red bell pepper, cut into squares |
1/8 bell pepper |
$3.29 per pound
|
$0.11 |
10 cherry tomatoes |
2 1/2 cherry tomatoes |
$1.99 per pound
|
$0.68 |
3 green onions, cut into 2 inch pieces |
3/4 onions |
$1.09 per cup
|
$0.12 |
8 garlic cloves |
2 garlic cloves |
$4.00 per pound
|
$0.05 |
10 pineapple chunks (save juice) |
2 1/2 pineapple |
$4.49 per item
|
$11.22 |
2 tbsp soy sauce |
1 1/2 teaspoons |
$2.59 per 10 fluid ounces
|
$0.06 |
1 tbsp brown sugar |
3/4 teaspoon |
$2.79 per 2 pounds
|
$0.01 |
2 garlic cloves, finely minced (or garlic powder) |
1/2 garlic cloves |
$4.00 per pound
|
$0.01 |
1 tsp ginger finely minced |
1/4 teaspoon |
$2.99 per pound
|
$0.00 |
1 tbsp pineapple juice (optional) |
3/4 teaspoon |
n/a
|
|
2 tbsp pineapple juice |
1 1/2 teaspoons |
n/a
|
|
2 tbsp soy sauce |
1 1/2 teaspoons |
$2.59 per 10 fluid ounces
|
$0.06 |
1/2 tsp sesame oil |
1/8 teaspoon |
$4.99 per 7 1/3 fluid ounces
|
$0.01 |
sprinkle in ground pepper, paprika, & garlic powder |
1/4 sprinkle |
$7.99 per 16 ounces
|
$0.00 |
Total per Serving |
$16.11 |
Total Recipe |
$64.44 |