1 Lb. Flank Steak
1/4 C. Soy Sauce
1 C. Pineapple Chunks in Juice Drained, 1/4 cup juice reserved
1 tsp. Ginger Root grated
1 T. Sugar
1 T. Oil
2 Clove Garlic crushed
3 T. Cornstarch
3 T. Water

Cut meat into 1/8-inch slices and place in a low cooker. In a small bowl, combine soy sauce, reserved pineapple juice, gingerroot, sugar oil and garlic. Pour sauce mixture over meat. Cover and cook on LOW 6 to 7 hours. Turn control to HIGH. Stir in pineapple. Combine cornstarch and water in a small bowl; add to cooker. Cook, stirring, until slightly thickened. Serve over rice

6 servings
210 Calories
10g Fat
trace Dietary Fiber