"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Canton Beef and Pineapple Recipe

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This recipe for Canton Beef and Pineapple, by , is from The Dinner Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Anne Cormier

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. boneless beef top sirloin steak, 3/4-inch thick
1 Tbsp. soy sauce
1/2 tsp. cornstarch
2 green or red bell peppers, cut into 3/4-inch pieces
1 cCatsup garlic, crushed
1 Tbsp. vegetable oil
1 can (8 oz.) pineapple chunks in juice, drained
Sauce:
1/4 C. Catsup
2 Tbsp. sugar
1 Tbsp. soy sauce
1 tsp. Worcestershire sauce

Directions:
Directions:
Cut beef into 3/4-inch cubes. In a medium bowl, combine 1 Tbsp. soy sauce and cornstarch; add beef and toss to coat. In a large nonstick skillet, heat 2 Tbsp. water over medium-high heat until hot. Add bell peppers and garlic; cook and stir 3-4 minutes or until water is evaporated and peppers are tender crisp. Remove from skillet and set aside. In a 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 2-3 minutes or until 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 over hot cooked rice. Makes 4 servings.

 

 

 

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