|
INGREDIENTS
| 1/2 tsp |
|
2 mL |
|
cornstarch |
| 2 tbsp |
|
30 mL |
|
Worcestershire Sauce, divided |
| 1 lb |
|
500 g |
|
Top Sirloin Grilling Steak, cut into 3/4 |
| 1/4 cup |
|
50 mL |
|
ketchup |
| 1 tbsp |
|
15 mL |
|
sugar |
| 1 |
|
1 |
|
can (398 mL) pineapple chunks |
| 1 |
|
1 |
|
green or red sweet pepper, cut into 3/4 |
| 1 - 2 |
|
1 - 2 |
|
cloves garlic, minced or 1/2 tsp (2 mL) garlic powder |
PREPARATION TIME: 15 minutes
COOKING TIME: 10 minutes
DIRECTIONS
|
In medium bowl, dissolve cornstarch and 1 tbsp (15 mL) Lea & Perrins Worcestershire Sauce. Add beef cubes and toss to coat. In small bowl mix ketchup, sugar and 1 tbsp (15 mL) each Worcestershire Sauce and juice from pineapple for sauce; drain pineapple. Brown beef in a large oiled skillet over medium-high heat. Remove and set aside. In same skillet heat 2 tbsp (30 mL) water over medium-high heat; add peppers and garlic. Cook and stir 3-4 minutes or until water evaporates and peppers are crisp-tender. Reduce heat and stir in sauce mixture, pineapple and beef along with any accumulated juices. Heat through and serve over hot rice.
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NUMBER OF SERVINGS: 4 SERVINGS
NUTRITION INFORMATION PER SERVING
| 254 Calories |
|
4.7 g Fat |
| 22 g Protein |
|
32 g Carbohydrates |
|
|
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