Recipe: Pineapple Beef

PINEAPPLE BEEF

12 ounces beef top round steak
1 (8 ounce) can pineapple slices (juice pack)
2 tablespoons reduced-sodium soy sauce
1/2 teaspoon grated fresh ginger (or 1/8 teaspoon ground ginger)
1/4 teaspoon crushed red pepper
1 tablespoon cornstarch
Nonstick cooking spray
4 green onions, cut into 1/2-inch pieces
1 (6 ounce) package frozen pea pods
1 medium tomato, cut into wedges
2 cups hot cooked rice

If desired, partially freeze meat for easier slicing. Trim fat from meat. Thinly slice meat across the grain into bite-size strips.

Drain pineapple, reserving juice. Cut pineapple slices into quarters. Set aside.

In a bowl, stir together reserved pineapple juice, soy sauce, ginger and crushed red pepper. Add the meat; stir until coated.

Cover and marinate meat at room temperature for 15 minutes. Drain, reserving marinade.

For the sauce, stir cornstarch into reserved marinade. Set aside.

Lightly coat an unheated large nonstick skillet or wok with cooking spray. Heat over medium heat. Add meat and green onions. Cook and stir for 2 to 3 minutes or until meat is the desired doneness. Push from center of skillet.

Stir sauce; add to center of skillet. Cook and stir over medium heat until thickened and bubbly.

Add pineapple, pea pods and tomato. Cook and stir for 2 minutes more.

Serve immediately over hot cooked rice.

Makes 4 servings
Source: Better Homes and Gardens' Kid Favorites Made Healthy