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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Packed with veggies, tender beef and pineapple tidbits, this sweet-and-sour stir-fry is ideal for blustery weeknights or activity-packed weekends. Jackie Drake - Troutman, North Carolina Ingredients:
1 cup unsweetened pineapple juice |
1/4 cup white wine or reduced-sodium chicken broth |
2 tablespoons brown sugar |
2 tablespoons reduced-sodium soy sauce |
1/4 teaspoon cayenne pepper |
1 beef top sirloin steak (1 pound), cut into thin strips |
2 tablespoons cornstarch |
1-1/2 teaspoons olive oil, divided |
2 large carrots, sliced |
1 small onion, halved and sliced |
1 medium green pepper, julienned |
1/2 cup fresh snow peas |
3/4 cup unsweetened pineapple tidbits |
2 cups cooked brown rice |
Directions:
1. In a small bowl, combine the first five ingredients. Pour 2/3 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 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: 4 servings.
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