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Ingredientes
- 1 pound top round steak, 1/2 to 3/4 inch thick or possibly pound boneless pork
- Natural meat tenderizer
- 5 tbsp. oil
- 1 lg. onion, cut in wedges
- 1 (8 1/2 ounce.) can water chestnuts, liquid removed and sliced
- 1 green pepper, cut in squares
- 1 (13 1/2 ounce.) can pineapple chunks, undrained
- 2 tbsp. catsup
- 1 tbsp. wine vinegar
- 2 tbsp. soy sauce
- 2 1/2 teaspoon sugar, or possibly to taste
- 1 tbsp. cornstarch
- 3 tbsp. cool water
- 2 hard ripe tomatoes, cut in eights
- Warm cooked rice
Direcciones
- Trim excess fat from beef. Prepare meat, one side at a time, with meat tenderizer as follows: thoroughly moisten meat with water. Sprinkle tenderizer as proportionately as salt over entire surface. Pierce meat at 1/2 inch intervals.
- With sharp knife, cut beef diagonally across grain into thin slices.
- In wok or possibly large skillet. Heat 3 Tbsp. oil till warm, but not smoking. Quickly brown beef on high heat, stirring rapidly 3-4 min. Remove meat and drippings to platter.
- Heat remaining 2 Tbsp. oil in skillet. Add in onion, water chestnuts, and green pepper, stir fry till tender, about 3 min.
- Add in undrained pineapple, ketchup, vinegar, soy sauce, and sugar; heat to boiling.
- Mix cornstarch in cool water till smooth. Add in to sauce. In skillet and heat, stirring till sauce clears and thickens. Return meat and drippings to skillet; add in tomatoes. Heat through. Serve over warm cooked rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 179g | |
| Recipe makes 10 servings | |
| Calories 278 | |
| Calories from Fat 64 | 23% |
| Total Fat 7.21g | 9% |
| Saturated Fat 0.57g | 2% |
| Trans Fat 0.18g | |
| Cholesterol 0mg | 0% |
| Sodium 236mg | 10% |
| Potassium 274mg | 8% |
| Total Carbs 54.26g | 14% |
| Dietary Fiber 1.3g | 4% |
| Sugars 20.08g | 13% |
| Protein 1.77g | 3% |
