Gingered Beef & Pineapple Stirfry
Source of Recipe
Cooking Light, Mar/Apr 1993, page 116
List of Ingredients
1 pound lean flank steak
1 tablespoon peeled minced gingerroot
2 teaspoons sugar or splenda
2 tablespoons low-sodium soy sauce
2 tablespoons sherry
3 cloves garlic minced
Vegetable cooking spray
2 teaspoons dark sesame oil (off plan ingredient)
2 teaspoons cornstarch (off plan ingredient)
4 teaspoons rice vinegar , unseasoned
2 cups cubed fresh pineapple
1 cup diagonally sliced green onions (3-inch)
1 cup thinly sliced fresh mushrooms
1 cup fresh snow peas (1/4 pound)
1 cup julienne-cut red bell pepper strips (3-inch)
6 cups hot cooked rice pasta (cooked without salt or fat) Recipe
Trim fat from steak. Cut steak lengthwise with grain into 1/4-inch-thick slices; cut slices in half crosswise.
Combine steak and next 5 ingredients in a large zip-top heavy-duty plastic bag. Seal bag, and marinate in refrigerator 2 hours, turning bag occasionally. Remove steak from bag; discard marinade.
Coat a large nonstick skillet with cooking spray; add oil (or use broth). Place over medium-high heat until hot. Add steak; stir-fry 4 minutes. Combine cornstarch and vinegar; stir well. Add cornstarch mixture, pineapple, and next 4 ingredients to skillet; stir-fry 3 minutes or until vegetables are crisp-tender.
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