Canton Beef & Pineapple

Prep Time: 20 minutes Cook Time: 10 minutes Ingredients: 1 lb. boneless beef top sirloin steak, cut 3/4-inch thick 1 TBS. soy sauce 1/2 tsp. cornstarch 2 green or red bell peppers, cut into 3/4-inch pieces 1 clove garlic, crushed 1 TBS. vegetable oil 1 can pineapple chunks, drained 2 TBS. water Marinade and/or Sauce: 1/4 c. ketchup 2 TBS. sugar 1 TBS. soy sauce 1 tsp. Worcestershire sauce 1. Cut beef steak in 3/4-inch cubes. In medium bowl, combine 1 TBS. soy sauce and corn starch; add beef and toss to coat. 2. In large nonstick skillet, heat 2 TBS. 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 bell peppers are crisp-tender. Remove from skillet; set aside. 3. In small bowl, combine sauce ingredients; set aside. In same skillet, heat half of the oil until hot. Add beef (half at a time) and stir-fry 2 to 3 minutes or until outside surface is no longer pink; remove. Repeat with remaining oil and beef. Return beef to skillet. Stir in sauce mixture, bell peppers and pineapple; heat through. Serve with rice. Makes 4 servings. "Beef recipes collected from www.beeftips.com. Recipes courtesy of the Wisconsin Beef Council through the Cattlemen's Beef Board and the National Cattlemen's Beef Association."