Canton Beef & Pineapple

serves 4

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

Sauce:
1/4 C ketchup
2 tbsp sugar
1 tbsp soy sauce
1 tsp. Worcestershire Sauce

Cut Beef steak into 3/4" cubes. In medium bowl, dissolve cornstarch in 1 tbsp soy sauce. Add Beef and toss to coat and set aside. In small bowl, combine sauce ingredients, set aside. In large nonstick skillet, heat 2 tbsp 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 peppers are crisp-tender. Remove from skille and set aside. In same skillet, heat half the oil until hot. Add Beef - 1/2 at a time - and stir-fry 2 to 3 minutes or until outside surface is no longer pink, adding remaining oil as needed. Return Beef to skillet. Stir in sauce, peppers and pineapple and cook until heated through. Serve with rice if desired.