Ingredients:
• 1 can (28 oz/796 ml) pineapple chunks
• 1/2 cup (125 ml) minced cilantro
• 1/4 cup (50 ml) soy sauce
• 1 tbsp (15 ml) ground ginger
• 1 lb (500 g) beef steak, thinly sliced
• 1 tsp (5 ml) cornstarch
• 2 tsp (10 ml) vegetable oil
• 1 medium red pepper, thinly sliced
• 1/2 cup (125 ml) cut fresh green beans
• 1 tbsp (15 ml) chopped chili peppers
• 2 garlic cloves, minced
• 2 green onions, sliced

Method:
1. Drain pineapple, reserving 1 cup (250 ml) pineapple and 3/4 cup (175 ml) juice (Save remainder for another use).

2. Combine cilantro, soy sauce, ginger and reserved pineapple juice. Remove 3/4 cup (175 ml); cover and refrigerate.

3. Combine beef and remaining marinade. Refrigerate 30 minutes. Discard marinade. Mix cornstarch and reserved juice mixture until smooth.

4. Stir-fry beef in oil 5-6 minutes. Remove beef with slotted spoon and keep warm. Add pepper, beans, chili peppers and garlic to skillet; stir-fry 5 minutes. Stir juice mixture into skillet.

5. Bring to boil; stir 1 minute or until thickened. Add onions, beef and reserved pineapple. Serve over rice.

Serves 4

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