Canton-Style Pineapple Beef
Comments: Serve along with or over boiled white rice.
1 [1-pound / 454-g] 3/4-inch [2-cm] thick boneless top sirloin beef steak 1 tablespoon [15 mL] soy sauce 1/2 teaspoon [2.5 mL] cornstarch 2 tablespoons [30 mL] water 2 sweet green or red peppers or one of each, membranes removed and seeded, into 3/4-inch [2-cm] pieces 1 clove garlic, crushed 1/4 cup [60 mL] tomato ketchup 2 tablespoons [30 g] sugar 1 tablespoon [15 mL] soy sauce 1 teaspoon [5 mL] Worcestershire sauce 1 tablespoon [15 mL] vegetable oil 1 [8-ounce / 250-mL] can pineapple chunks in its own juice, drained Cut beef steak into 3/4-inch [2-cm] cubes. Into a medium bowl, mix together 1 tablespoon [15 mL] soy sauce and cornstarch. Mix in beef cubes; toss to coat. Pour water into a large non-stick skillet; heat over medium-high heat until hot. Add sweet green or red pepper pieces and crushed garlic. Cook stirring for 3 to 4 minutes, until water is evaporated and bell peppers tender-crisp; remove from skillet and reserve. Into a small bowl, mix together tomato ketchup, sugar, soy sauce and Worcestershire sauce; set aside. Into the same skillet, heat 1 1/2 teaspoons [7.5 mL] of the vegetable oil until hot. Add half of beef cubes; stir-fry for 2 to 3 minutes, until outside surface is no longer pink; remove and reserve. Repeat with remaining oil and beef cubes. Return reserved beef cubes to skillet. Stir in reserved tomato ketchup mixture and sweet bell peppers mixture along with drained pineapple chunks. Reheat until heated through, and serve.