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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This tasty sweet-sour combination from Connie Braisted of Oceanside, California features sirloin instead of chicken for a fun change of pace. Pineapple, red pepper and slices of celery and green onion create a colorful feast for the eyes that's perfect for company or everyday dining. Ingredients:
1/2 cup soy sauce |
2 garlic cloves, minced |
1 teaspoon ground ginger |
1 pound beef top sirloin steak, cut into 1/4-inch thin strips |
1 tablespoon canola oil |
2 celery ribs, thinly sliced |
1 cup cubed sweet red pepper |
1 cup sliced green onions |
1 cup sliced fresh mushrooms |
1 can (20 ounces) pineapple chunks |
1 can (8 ounces) sliced water chestnuts, drained |
2 to 3 tablespoons cornstarch |
1/2 cup water |
hot cooked rice |
Directions:
1. In a large resealable plastic bag, combine the soy sauce, garlic and ginger. Add beef; turn to coat. Let stand for 15 minutes.
2. 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.
3. Drain pineapple, reserving juice. Stir pineapple and water chestnuts into skillet. In a small bowl, combine the 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 with rice. Yield: 4 servings.
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