Canto Beef & Pineapple Recipe

  • 1 pound boneless beef sirloin steak, cut into 3/4 inch cubes
  • 1/2 teaspoon cornstarch
  • 1 tablespoon soy sauce
  • 2 red bell peppers, cut inch 3/4 inch pieces
  • 1 clove garlic, crushed
  • 1 tablespoon vegetable oil
  • 1 can pineapple chunks inch juice, drained (8 ounce can)
  • hot cooked rice
  • Sauce
  • 1/4 cup ketchup
  • 2 tablespoons sugar
  • 1 tablespoon sou sauce
  • 1 teaspoon Worcestershire sauce
Dissolve cornstarch in 1 T. soy sauce. Add beef and toss to coat and set aside. In a small bowl, combine sauce ingredients, set aside. Heat 2 T. water in a large skillet until hot. add peppers and garlic, cook and stir 3 to 4 minutes or until water is evaporated and peppers are crisp-tender. Remove from skillet and set aside. In same skillet heat half the oil until hot. Add beef, 1/2 at a time, and stir 2 to 3 minutes or until outside surface is no longer pink, adding remaining oil as needed. Return beef to skillet. Stir in sauce, peppers and pineapple and cook until heated through. Serve with rice. Serves 4
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