Recipe - Gingered Beef-And-Pineapple Stir-Fry

1 pound Lean flank steak
1 tablespoon Peeled minced gingerroot
2 teaspoon Sugar
2 tablespoon Lowsodium soy sauce
2 tablespoon Sherry
3 Cloves garlic, minced
Vegetable cooking spray
2 teaspoon Dark sesame oil
2 teaspoon Cornstarch
4 teaspoon Rice vinegar
2 cup Cubed fresh pineapple
1 cup Diagonally cut or sliced up green
onions, (3inch)
1 cup Thinly cut or sliced up fresh
mushrooms
1 cup Fresh snow peas, (One fourth pound)
1 cup Juliennecut red bell pepper
strips, (3inch)
6 cup Hot cooked somen or, (white
noodles) angel hair pasta
(cooked without salt or
fat)

Trim fat from steak.

Cut steak lengthwise with grain into 1/4inchthick slices; cut slices in
half crosswise.

Combine steak and next 5 ingredients in a large ziptop heavyduty plastic
bag. Seal bag, and marinate in refrigerator 2 hours, turning bag
occasionally. Remove steak from bag; discard marinade.

Coat a large nonstick skillet with cooking spray; add oil. Place over
mediumhigh heat until hot. Add steak; stirfry 4 minutes. Combine
cornstarch and vinegar; stir well. Add cornstarch mixture, pineapple, and
next 4 ingredients to skillet; stirfry 3 minutes or until vegetables are
crisptender. Yield: 6 servings (serving size: 1 cup steak mixture and 1
cup somen).

Per serving: 406 Calories; 10g Fat (23% calories from fat); 23g Protein;
54g Carbohydrate; 39mg Cholesterol; 1326mg Sodium

Serving Ideas : Serve over somen noodles.

Recipe by: Cooking Light, Mar/Apr 1993, page 116

Posted to MCRecipe Digest V1 #433 by igor@digex.net on Jan 28, 1997.