1/2 cup Canned 100% Pineapple Juice
2 tablespoons white wine or reduced-sodium chicken broth
1 tablespoon packed brown sugar
1 tablespoon reduced-sodium soy sauce
1/8 teaspoon cayenne pepper
1/2 pound beef top sirloin steak, cut into thin strips
1 tablespoon cornstarch
3/4 teaspoon olive oil, divided
1 large carrot, sliced
1/2 small onion, halved and sliced
1 small green pepper, julienned
1/4 cup fresh snow peas
1/3 cup unsweetened pineapple tidbits
1 cup cooked brown rice
In a small bowl, combine the first five ingredients.
Pour 1/3 cup marinade into a large resealable plastic bag; add the beef.
Seal bag and turn to coat; refrigerate for 30 minutes. Cover and refrigerate remaining marinade.
In a small bowl, combine cornstarch and reserved marinade until smooth; set aside.
Drain and discard marinade.
In a large nonstick skillet or wok, stir-fry beef in 1/2 teaspoon oil for 2-3 minutes or until no longer pink.
Remove with a slotted spoon and keep warm.
Stir-fry carrots and onion in remaining oil for 4 minutes.
Add green pepper and snow peas; stir-fry 2-3 minutes longer or until vegetables are crisp-tender.
Stir cornstarch mixture and add to the pan.
Bring to a boil; cook and stir for 2 minutes or until thickened.
Add beef and pineapple; heat through. Serve with rice. 2 servings.