1 can (20 oz.) pineapple chunks, in juice
\n1 T. grated fresh ginger
\n1 T. soy sauce
\n1\/4 C. chopped fresh cilantro
\n3\/4 lb. round steak, thinly sliced on diagonal
\n1 tsp. vegetable oil
\n1 clove garlic, finely chopped
\n1\/2 tsp. cornstarch
\n1\/2 C. fresh green beans, trimmed
\n1 sweet red pepper, thinly sliced
\n1 T. chopped canned green chiles
\n2 scallions, chopped<\/p>\n
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; saut\u00e9 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.<\/p>\n
Yield: 4 servings
\nCalories: 184
\nFat: 8g
\nFiber: 1g<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n