INGREDIENTS:
- 8 oz top round steak
- 1 small orange
- 1 15.25 oz can pineapple chunks
- 2 Tbsp vinegar (any will do, but I prefer cider)
- 2 Tbsp soy sauce
- 1 Tbsp cornstarch
- 1 Tbsp brown sugar
- 1/8 tsp ground red pepper
- 1 Tbsp cooking oil
- 1 medium green bell pepper, cut into 1-inch pieces (1 cup)
- 1 small onion, cut into thin wedges
- orange slices, optional garnish
- Partially freeze beef. Thinly slice across the grain into bite-size strips. Set aside.
- Peel and section an orange. Cut sections in half, lengthwise. Set aside.
- For sauce, drain pineapple reserving juice. Pour 1/2 cup of the reserved juice into a small bowl. Reserve remaining juice for another use. Stir in vinegar, soy sauce, cornstarch, brown sugar, and ground red pepper. Set aside.
- our cooking oil into a wok or large skillet. Add more oil as necessary during cooking. Preheat over medium-high heat. Stir-fry green pepper and onion in hot oil for 3 to 4 minutes or until crisp-tender. Remove vegetables from the wok.
- Add beef to hot wok. Stir-fry for 2 to 3 minutes or until cooked through. Push beef from the center of the wok.
- Stir sauce. Add sauce to the center of the wok. Cook and stir until thickened and bubbly. Return cooked vegetables to the wok. Add pineapple chunks. Stir all ingredients together to coat with sauce. Cook and stir for 2 minutes more or until headed through. Stir in orange slices. Serve immediately over cooked rice. Garnish with additional orange sections, if desired.
Source: The Way To His Heart
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