Recipe by Oxmoor House January 2001


Recipe Summary test

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


Ingredient Checklist


Instructions Checklist
  • 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 skillet; 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 sliced green onions.


501 Delicious Heart Healthy Recipes

Nutrition Facts

388 calories; calories from fat 25%; fat 10.6g; saturated fat 3.9g; protein 20.9g; carbohydrates 53g; fiber 3.4g; cholesterol 43mg; sodium 267mg.