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The Talon House

Skillet Pineapple Beef


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Skillet Pineapple Beef

1 pound boneless, tender beef steak, thinly sliced

2 tablespoons plus 1 teaspoon cornstarch, divided

2 tablespoons plus 1/4 cup soy sauce, divided

1 can (20 oz.) pineapple chunks

2 tablespoons oil

1 clove garlic, minced

1 cup sliced red bell pepper

4 green onions and tops, cut into 1-inch lengths

Hot cooked rice

Coat meat with mixture of 2 Tbsp. each cornstarch and soy sauce.

Reserving 1/2 cup juice, drain pineapple. Combine reserved juice

and remaining 1/4 cup soy sauce; stir in remaining 1 teaspoon


Heat oil in large skillet over medium-high heat. Add meat and

garlic; cook and stir 1 minute. Add bell pepper and green onions;

cook and stir 3 minutes. Add soy sauce mixture and pineapple.

Cook, stirring constantly, until sauce boils and thickens slightly.

Serve over rice. Makes 4 servings

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