Juicy pineapple chunks lend a touch of sweetness to this quick beef stir-fry that’s served over rice. Steak sauce adds a bit of tangy flavor.
What You Need
Original recipe yields 4 servings
1 can (8 oz.) pineapple chunks in juice, undrained
1 Tbsp. oil
1 beef flank steak (1 lb.), cut across the grain into thin strips
1/2 cup chopped green onions
1 clove garlic, minced
2 Tbsp. water
1 Tbsp. cornstarch
1/4 cup A.1. Original Sauce
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Let's Make It
Drain pineapple, reserving liquid. Set aside. Heat oil in large skillet on medium-high heat. Add steak; cook and stir 5 min. or until cooked through. Add pineapple, onions and garlic; cook and stir 2 min. Reduce heat to low.
Mix reserved pineapple liquid, water and cornstarch until well blended. Add to steak mixture; cook 1 min. or until thickened, stirring constantly. Remove from heat.
Stir in steak sauce. Serve over rice.
Prepare as directed, using boneless top sirloin steak.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 14g
Dietary Fibers 0.8055g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 4 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.