BEEF RECIPES


CANTON BEEF & PINEAPPLE - 30 MINUTES

  • 1 lb boneless beef top sirloin steak, 3/4" thick
  • 1 Tbsp soy sauce
  • 1/2 tsp cornstarch
  • 2 green or red bell peppers, 3/4" pieces
  • 1 clove garlic, crushed
  • 1 Tbsp vegetable oil
  • 1 can (8 oz) pineapple chunks in juice, drained

Sauce:

  • 1/4 cup ketchup
  • 2 Tbsp sugar
  • 1 Tbsp soy sauce
  • 1 tsp Worcestershire Sauce


1. Cut beef steak into 3/4" cubes. In medium bowl, combine 1 tablespoon soy sauce and cornstarch; add beef and toss to coat.

2. In large nonstick skillet, heat 2 tablespoons water over medium-high heat until hot. Add bell peppers and garlic; cook and stir 3 to 4 minutes or until water is evaporated and bell peppers are crisp-tender. Remove from skillet; set aside.

3. In small bowl, combine sauce ingredients; set aside. In same skillet, heat half of the oil until hot. Add beef (half at a time) and stir-fry 2 to 3 minutes or until outside surface is no longer pink; remove. Repeat with remaining oil and beef. Return beef to skillet. Stir in sauce mixture, bell peppers and pineapple; heat through. Serve with rice. 4 servings.


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Michigan Beef Industry Commission
2145 University Park Drive, suite 300
Okemos, Michigan 48864
(517)347-0911 FAX: (517)347-0919
MIBeef@aol.com