1/2 cup Canned 100% Pineapple Juice
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 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.
Add green pepper and snow peas; stir-fry 2-3 minutes longer or until vegetables are crisp-tender.
Bring to a boil; cook and stir for 2 minutes or until thickened.
Add beef and pineapple; heat through. Serve with rice. 2 servings.