Canton Beef & Pineapple

Note from Cheri: This recipe was contributed to Fabulous Foods by the National Cattlemen's Beef Association. It makes a great change of pace supper and only takes 30 minutes to prepare. Follow this link for more fabulous Beef recipes, cooking tips and educational information.

1 lb boneless beef top sirloin steak, 3/4" thick 1/2 tsp. cornstarch 1 T soy sauce 2 green or red bell peppers cut in 3/4" pieces 1 clove garlic, crushed 1 T vegetable oil 1 can (8 oz) pineapple chunks in juice, drained hot cooked rice (optional) Sauce: 1/4 C ketchup 2 T sugar 1 T soy sauce 1 tsp. Worcestershire Sauce

Serves 4 Cut Beef steak into 3/4" cubes. In medium bowl, dissolve cornstarch in 1 tablespoon soy sauce. Add Beef and toss to coat and set aside. In small bowl, combine sauce ingredients, set aside. In large nonstick skillet, heat 2 tablespoons water over medium-high heat until hot. Add bell 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-fry 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 if desired.