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Entree: Hot Pineapple-Beef Salad

Source of Recipe

Sunset Magazine


Recipe Introduction

If peeled pineapple is unavailable, buy a 5-pound pineapple.

List of Ingredients

6 tablespoons soy sauce
2 tablespoons sugar
2 tablespoons Asian (toasted) sesame oil
1 tablespoon minced garlic
1 pound boneless beef sirloin steak, fat trimmed
4 large green-leaf lettuce leaves, rinsed and crisped
2 pounds peeled, cored pineapple
1/3 cup thinly sliced green onions (including tops)




Recipe

In a bowl, mix soy sauce, sugar, sesame oil, and garlic. Cut steak across the grain into 1/8-inch-thick slices; add to bowl and mix to coat with marinade. Let stand for 15 minutes or up to 2 hours.

Meanwhile, place a lettuce leaf on each plate. Cut pineapple into 1/2-inch-thick rings. Arrange half the rings equally on lettuce; cut remaining rings into 1-inch chunks.

Place a 10- to 12-inch nonstick frying pan over high heat. When it's hot, with a slotted spoon, lift meat from marinade and add to pan. Stir often just until meat is browned on the outside but still slightly pink on the inside (cut to test), 2 to 3 minutes, or as done as you like. With slotted spoon, lift meat to another bowl. Add pineapple chunks and 1/4 cup marinade to pan; discard remaining marinade. Stir pineapple until hot, about 1 minute. Pour meat and juices back into pan, and stir in green onions.

Spoon meat mixture and juices equally over pineapple rings and lettuce leaves.

YIELD: 4 Servings

Per serving: 365 cal., 32% (117 cal.) from fat; 27 g protein; 13 g fat (2.8 g sat.); 38 g carbo (3 g fiber); 1,614 mg sodium; 69 mg chol.