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Beef, Pineapple, and Red Onion Stir-Fry with Ginger Sauce

Yield 4 servings (serving size: 1 cup stir-fry and 1 cup rice)

Ingredients

  • 3/4 pound lean beef flank steak
  • 1 tablespoon dry sherry
  • 1/4 teaspoon pepper
  • 1 (20-ounce) can unsweetened pineapple chunks, undrained
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 2 teaspoons peanut oil or vegetable oil
  • 1 medium-size red onion, cut into thin wedges
  • 2 tablespoons minced peeled fresh ginger or bottled chopped fresh ginger
  • 2 garlic cloves, minced
  • 1 cup finely chopped green onions
  • 4 cups hot cooked rice (cooked without salt or fat)
  • 1/4 cup diagonally sliced green onions

Nutrition Information

  • calories 388
  • caloriesfromfat 25 %
  • fat 10.6 g
  • satfat 3.9 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 20.9 g
  • carbohydrate 53 g
  • fiber 3.4 g
  • cholesterol 43 mg
  • iron 0.0 mg
  • sodium 267 mg
  • calcium 0.0 mg

How to Make It

  1. Cut steak in half lengthwise (with the grain). Cut steak across grain into 1/8-inch-thick slices. Combine steak, sherry, and pepper in a bowl; toss well.

  2. Drain pineapple chunks, reserving pineapple and 1/2 cup juice. Combine juice, soy sauce, and vinegar.

  3. Heat oil in a large nonstick skillet or wok over high heat. Add steak; stir-fry 3 minutes or until browned. Remove steak from skillet; drain well.

  4. Add onion, ginger, garlic, and 1 cup green onions to skillet; stir-fry 3 minutes or until lightly browned. Add pineapple; stir-fry 1 minute or until lightly browned. Return steak to skillet; add juice mixture. Stir-fry 2 minutes or until thoroughly heated. Serve over rice. Top with sliced green onions.

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