Ingredients
1 can (20 ounces) pineapple chunks1/2 cup minced fresh cilantro1/4 cup soy sauce1 tablespoon ground ginger1 pound boneless beef round steak, thinly sliced1 teaspoon cornstarch2 teaspoons canola oil1 medium sweet red pepper, thinly sliced1/2 cup cut fresh green beans1 tablespoon chopped green chilies2 garlic cloves, minced2 green onions, slicedHot cooked rice
Preparation
Drain the pineapple, reserving 1 cup pineapple and 3/4 cup juice. (Cover and refrigerate remaining pineapple for another use.) In a small bowl, combine the cilantro, soy sauce, ginger and reserved pineapple juice. Remove 3/4 cup; cover and refrigerate.
In a large resealable plastic bag, combine the beef and remaining marinade. Seal bag and turn to coat; refrigerate for 30 minutes.
Drain and discard marinade. Combine cornstarch and reserved juice mixture until smooth. In a skillet, stir-fry beef in oil for 5-6 minutes. Remove beef with a slotted spoon and keep warm. Add the red pepper, beans, chilies and garlic in skillet; stir-fry for 5 minutes.
Stir juice mixture; stir into skillet. Bring to a boil; cook and stir for 1 minute or until slightly thickened. Add the onions, beef and the reserved pineapple; heat through. Serve with rice.
