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8 ounces of Beef Top Round Steak
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1 medium Green Bell Pepper (Capsicum) (cut into 1" pieces)
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1 small Onion (cut into thin wedges)
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1 small Orange (peeled and sectioned)
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Orange Slices (for garnish) (optional)
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1 (15 ½ ounce) can of Pineapple Chunks
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1 tbsp. Cornstarch
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1 tbsp. Brown Sugar
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1/8 tsp. of Ground Red Pepper
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2 tbsp. Soy Sauce
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1 tbsp. Peanut Oil or Vegetable Oil
- Trim fat from meat. (At this point you can partially freeze meat to make slicing easier.) Thinly slice across the grain into bite-size strips. Set aside.
- For sauce, drain pineapple, reserving juice. Pour ½ cup of the reserved juice into a small bowl. (Reserve remaining juice for another use.) Stir in the vinegar, soy sauce, cornstarch, brown sugar and ground red pepper. Set aside.
- Add oil to a wok or a large skillet. Preheat over medium-high heat (add more oil if necessary during cooking). Stir-fry green pepper and onion in hot oil for 3 to 4 minutes or until crisp-tender. Remove the vegetables from wok or skillet.
- Add meat to wok or skillet. Stir-fry for 2 to 3 minutes or to desired doneness. Push meat from center of wok or skillet. Stir sauce; add to center of wok or skillet. Cook and stir until thickened and bubbly.
- Return cooked vegetables to wok. Add pineapple chunks. Stir all ingredients together to coat. Cook and stir about 2 minutes more or until heated through. Stir in orange sections. If desired, garnish with orange slices.
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