Ingredients
1/2 cup unsweetened pineapple juice2 tablespoons white wine or reduced-sodium chicken broth1 tablespoon packed brown sugar1 tablespoon reduced-sodium soy sauce1/8 teaspoon cayenne pepper1/2 pound beef top sirloin steak, cut into thin strips1 tablespoon cornstarch3/4 teaspoon olive oil, divided1 large carrot, sliced1/2 small onion, halved and sliced1 small green pepper, julienned1/4 cup fresh snow peas1/3 cup unsweetened pineapple tidbits1 cup cooked brown rice
Preparation
In a small bowl, combine the first five ingredients. Pour 1/3 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.
In a small bowl, combine cornstarch and reserved marinade until smooth; set aside.
Drain and discard marinade. In a large nonstick skillet or wok, stir-fry beef in 1/2 teaspoon oil for 2-3 minutes or until no longer pink. Remove with a slotted spoon and keep warm.
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.
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.
