1 can (20 oz.) pineapple chunks, in juice
1 T. grated fresh ginger
1 T. soy sauce
1/4 C. chopped fresh cilantro
3/4 lb. round steak, thinly sliced on diagonal
1 tsp. vegetable oil
1 clove garlic, finely chopped
1/2 tsp. cornstarch
1/2 C. fresh green beans, trimmed
1 sweet red pepper, thinly sliced
1 T. chopped canned green chiles
2 scallions, chopped

Drain pineapple, reserving 1 C. chunks, 1/2 C. juice. Save remaining chunks, juice for other recipes. Combine 1/2 C. pineapple juice, ginger, soy, cilantro and meat in bowl. Cover bowl; marinate for 15 minutes. Heat oil in large nonstick skillet. Add garlic; sauté 30 seconds, until fragrant. Remove meat from marinade; add to skillet; stir-fry 5 minutes, until just cooked through. Remove meat; keep warm. Mix together remaining marinade and cornstarch in bowl. Add beans, pepper, chiles and marinade mixture to skillet; stir-fry 4 minutes or until vegetables are crisp-tender and mixture is thickened. Stir in 1 C. pineapple chunks, scallions and meat; heat through.

Yield: 4 servings
Calories: 184
Fat: 8g
Fiber: 1g