Ingredients
1
beef flank steak, (1 pound)
1
tablespoon cornstarch
1
tablespoon cold water
1
tablespoon vegetable oil
1
medium onion, cut into 1-inch pieces
1
can (8 ounces) pineapple chunks in juice, undrained
1/4
cup sugar
1/4
cup white vinegar
1
tablespoon chicken bouillon granules
1
tablespoon soy sauce
1
medium bell pepper, cut into 1-inch pieces
2
medium tomatoes, each cut into 8 wedges
Hot cooked rice, if desired
Preparation
Remove fat from beef. Cut beef with grain into 2-inch strips; cut strips across grain into 1/8-inch slices. Mix cornstarch and cold water.
Heat wok or 12-inch skillet over medium-high heat. Add oil; rotate wok to coat side. Add beef and onion; stir-fry about 3 minutes or until beef is brown. Stir in pineapple, sugar, vinegar, bouillon granules and soy sauce. Heat to boiling. Stir in cornstarch mixture; cook and stir 1 minute.
Stir in bell pepper and tomatoes; cook and stir 1 minute. Serve with rice.
