Ingredients
1 cup unsweetened pineapple juice1/4 cup white wine or reduced-sodium chicken broth2 tablespoons brown sugar2 tablespoons reduced-sodium soy sauce1/4 teaspoon cayenne pepper1 beef top sirloin steak (1 pound), cut into thin strips2 tablespoons cornstarch1-1/2 teaspoons olive oil, divided2 large carrots, sliced1 small onion, halved and sliced1 medium green pepper, julienned1/2 cup fresh snow peas3/4 cup unsweetened pineapple tidbits2 cups cooked brown rice
Preparation
In a small bowl, combine the first five ingredients. Pour 2/3 cup marinade into a large resealable plastic bag; add the beef. Seal bag and turn to coat; refrigerate for 30 minutes. Cover and refrigerate remaining marinade.
In a small bowl, combine cornstarch and reserved marinade until smooth; set aside.
Drain and discard marinade. In a large nonstick skillet or wok, stir-fry beef in 1 teaspoon oil for 2-3 minutes or until no longer pink. Remove with a slotted spoon and keep warm.
Stir-fry carrots and onion in remaining oil for 4 minutes. Add green pepper and snow peas; stir-fry 2-3 minutes longer or until vegetables are crisp-tender.
Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add beef and pineapple; heat through. Serve with rice.
