• 2servings
  • 35minutes
  • 381calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B12, H, C, D, P
MineralsZinc, Copper, Fluorine, Chromium, Silicon, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1/2 cup unsweetened pineapple juice

  2. 2 tablespoons white wine or reduced-sodium chicken broth

  3. 1 tablespoon packed brown sugar

  4. 1 tablespoon reduced-sodium soy sauce

  5. 1/8 teaspoon cayenne pepper

  6. 1/2 pound beef top sirloin steak, cut into thin strips

  7. 1 tablespoon cornstarch

  8. 3/4 teaspoon olive oil, divided

  9. 1 large carrot, sliced

  10. 1/2 small onion, halved and sliced

  11. 1 small green pepper, julienned

  12. 1/4 cup fresh snow peas

  13. 1/3 cup unsweetened pineapple tidbits

  14. 1 cup cooked brown rice

Instructions Jump to Ingredients ↑

  1. Photo by: Taste of Home In a small bowl, combine the first five ingredients. Pour 1/3 cup marinade into a large resealable plastic bag; add the beef. Seal bag and turn to coat; refrigerate for 30 minutes. Cover and refrigerate remaining marinade.

  2. In a small bowl, combine cornstarch and reserved marinade until smooth; set aside.

  3. Drain and discard marinade. In a large nonstick skillet or wok, stir-fry beef in 1/2 teaspoon oil for 2-3 minutes or until no longer pink. Remove with a slotted spoon and keep warm.

  4. Stir-fry carrots and onion in remaining oil for 4 minutes. Add green pepper and snow peas; stir-fry 2-3 minutes longer or until vegetables are crisp-tender.

  5. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add beef and pineapple; heat through. Serve with rice. Yield: 2 servings.


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