Prep Time:10 min
Start to Finish:20 min
Makes:5 servings
1 beef flank steak, (1 pound)
1 tablespoon cornstarch
1 tablespoon cold water
1 tablespoon vegetable oil
1 medium onion, cut into 1-inch pieces
1 can (8 ounces) pineapple chunks in juice, undrained
1/4 cup sugar
1/4 cup white vinegar
1 tablespoon chicken bouillon granules
1 tablespoon soy sauce
1 medium bell pepper, cut into 1-inch pieces
2 medium tomatoes, each cut into 8 wedges
Hot cooked rice, if desired
1. Remove fat from beef. Cut beef with grain into 2-inch strips; cut strips across grain into 1/8-inch slices. Mix cornstarch and cold water.
2. Heat wok or 12-inch skillet over medium-high heat. Add oil; rotate wok to coat side. Add beef and onion; stir-fry about 3 minutes or until beef is brown. Stir in pineapple, sugar, vinegar, bouillon granules and soy sauce. Heat to boiling. Stir in cornstarch mixture; cook and stir 1 minute.
3. Stir in bell pepper and tomatoes; cook and stir 1 minute. Serve with rice.
Nutrition Information:
1 Serving: Calories 270 (Calories from Fat 90 ); Total Fat 10 g (Saturated Fat 3 g); Cholesterol 50 mg; Sodium 1000 mg; Total Carbohydrate 26 g (Dietary Fiber 2 g); Protein 21 g Percent Daily Value*: Vitamin A 10 %; Vitamin C 30 %; Calcium 2 %; Iron 12 % Exchanges: 1 Fruit; 2 Vegetable; 2 1/2 Lean Meat; 1/2 Fat
*Percent Daily Values are based on a 2,000 calorie diet.
