Cantonese beef and pineapple PDF Print E-mail

Cantonese Beef and Pineapple

1 tablespoon soy sauce
1/2 teaspoon cornstarch
1 pound boneless beef top sirloin, cubed
2 tablespoons water
2 green or red bell peppers, cubed
1 clove garlic
1 tablespoon vegetable oil, or more if needed
1 (8 ounce) can pineapple chunks, drained
Cooked rice

In a medium bowl, combine soy sauce and cornstarch. Add beef and toss to coat.

In a nonstick skillet over medium-high heat, add water, peppers and garlic. Cook and stir 3-4 minutes until peppers are crisp-tender. Remove from skillet.

In same skillet, heat oil until hot. Add half of beef and cook 2-3 minutes. Remove and add remaining beef and cook for 2-3 minutes, adding more oil if needed.

Return all beef to skillet and add sauce mixture, peppers, and pineapples. Heat through.

Serve with rice.

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Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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