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 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
How to Make It
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.
Drain pineapple chunks, reserving pineapple and 1/2 cup juice. Combine juice, soy sauce, and vinegar.
Heat oil in a large nonstick skillet or wok over high heat. Add steak; stir-fry 3 minutes or until browned. Remove steak from wok; drain well.
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 green onions.
Oxmoor House Healthy Eating Collection
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