Got this recipe from an old favorite cookbook, "New Dieter's Cookbook."
It's quick and easy and good for you.
Ingredients
12 ounces beef top round steak cut 1/2" inch thick and trimmed of fat (we just use stew meat.)
1 eight ounce can of pineapple slices in juice (I used chunks)
2 tablespoons reduced sodium soy sauce
1/2 tsp grated fresh ginger root or 1/8 tsp ground ginger (we did ground)
1/4 tsp crushed red pepper
Nonstick spray for pan
4 green onions cut into 1/2 inch pieces (we omitted)
1 tablespoon cornstarch
1 six oz package frozen peapods (we used fresh)
1 medium tomato cut into wedges
2 cups hot cooked rice (we used brown rice)
Directions
1) Partially freeze meat for easier slicing. Thinly slice meat across the grain into bite sized strips.
2) Drain pineapple, reserving juice. Cut pineapple slices into quarters and set aside.
3) In a bowl stir together reserved pineapple juice, soy sauce, ginger and crushed red pepper.
4) Add the meat; stir until coated. Cover and marinate meat at room temperature for 15 minutes.
5) Drain and reserve marinade.
6) Spray an unheated large nonstick skillet or wok with nonstick cooking spray. Preheat over medium heat.
7) Add meat and green onions.
8) Stir fry for 2 to 3 minutes or until meat is done. Push from center of skillet.
9) For sauce, stir conrstarch into reserved marinade. Add sauce to center of skillet.
10) Cook and stir until thickened and bubbly.
11) Add pineapple, peapods and tomato. Cook and stir two minutes more.
Serve over hot cooked rice. Makes four servings (we had enough for five plus leftovers.)
According to the cookbook: 304 calories, 5 g. total fat, 1 g saturated fat, 54 mg cholesterol, 311 mg sodium, 40 g carbohydrates, 2 g fiber, 25 g protein. Exchanges: 2 starch, 2 lean meat, 2 vegetable.
