Ingredients
1/2 cup soy sauce2 garlic cloves, minced1 teaspoon ground ginger1 pound beef top sirloin steak, cut into 1/4-inch thin strips1 tablespoon canola oil2 celery ribs, thinly sliced1 cup cubed sweet red pepper1 cup sliced green onions1 cup sliced fresh mushrooms1 can (20 ounces) pineapple chunks1 can (8 ounces) sliced water chestnuts, drained2 to 3 tablespoons cornstarch1/2 cup waterHot cooked rice
Preparation
In a large resealable plastic bag, combine the soy sauce, garlic and ginger. Add beef; turn to coat. Let stand for 15 minutes.
In a large skillet, stir-fry beef mixture in oil for 2 minutes. Add celery and red pepper; stir-fry for 2 minutes. Add onions and mushrooms; cook 2 minutes longer.
Drain pineapple, reserving juice. Stir pineapple and water chestnuts into skillet. In a small bowl, combine the cornstarch, water and reserved pineapple juice until smooth. Gradually stir into beef and vegetables. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with rice.
