1/4 c Soy sauce
2 ts Cornstarch
1 ts Sugar
1/2 ts Ginger
1 lb Flank steak, trimmed
— cut in 2″ x 1/8″ strips 3 tb Vegetable oil
1 md Green pepper
— cut into thin strips 20 oz Pineapple chunks, drained
3 c Cooked rice
Mix soy sauce, cornstarch, sugar, and ginger. Coat meat with soy sauce mixture. Heat 1 tablespoon oil in a large frypan. Add green pepper strips. Cook for 2 minutes, stirring constantly. Remove green pepper from pan. Heat remaining 2 tablespoons oil. Add meat. Cook for 1 to 2 minutes, stirring constantly, until beef is lightly browned. Add green pepper and pineapple. Heat through. Serve over rice. NOTE: Steak is easier to cut when partially frozen. Calories per 3/4 cup serving: About 355 with rice Source: FOOD — by U.S. Department of Agriculture Typed for you by Karen Mintzias