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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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A tasty sweet-sour combination. Pineapple, red pepper and slices of celery and green onion create a colorful feast. Ingredients:
1/2 cup soy sauce |
2 garlic cloves, minced |
1 teaspoon ground ginger |
1 lb boneless beef top sirloin steak, cut into 1/4 inch thin strips |
1 tablespoon vegetable oil |
2 celery ribs, thinly sliced |
1 cup cubed sweet red pepper |
1 cup sliced green onion |
1 cup sliced fresh onion |
1 cup sliced fresh mushrooms |
1 (20 ounce) can pineapple chunks |
1 (8 ounce) can sliced water chestnuts, drained |
2 -3 tablespoons cornstarch |
1/2 cup water |
hot cooked rice |
Directions:
1. In a bowl, combine the soy sauce, garlic and ginger. Add beef; toss to coat. Let stand for 15 minutes. In a large skillet, stir-fry beef mixture in oil for 2 minutes. Add celery and red pepper; stir-fry for 2 minutes. Add onions and mushrooms; cook 2 minutes longer.
2. Drain pineapple, reserving juice. Stir pineapple and water chestnuts into skillet. In a bowl, combine cornstarch, water and reserved pineapple juice until smooth. Gradually stir into beef and vegetables. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve over rice.
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