Tender beef and crunchy green peppers in
a sweet and sour pineapple sauce.
Sweet
& Sour Hawaiian Beef
- 1/3 cup firmly packed
brown sugar
1/3 cup cider vinegar
1 (8-ounce) can pineapple chunks, drained, reserve juice
3 tablespoons soy sauce
1 teaspoon finely chopped fresh garlic
2 tablespoons butter or margarine
1 1/2 pounds round steak, cut into 1 1/2-inch pieces, trimmed
1 cup baby-cut carrots, halved crosswise
1 large (1 cup) onion, cut into 1-inch pieces
3 tablespoons cornstarch
3 tablespoons cold water
1 large (2 cups) green pepper, cut into bite-sized pieces
Hot cooked rice, if desired
Green onion slices, if desired
- Combine brown sugar, vinegar,
reserved pineapple juice, soy sauce and garlic in small bowl;
stir until sugar is dissolved. Set aside.
- Melt 1 tablespoon butter
in 12-inch skillet until sizzling; add half of steak pieces.
Cook over medium-high heat, stirring occasionally, until browned
(4 to 5 minutes). Place steak pieces in slow cooker. Repeat with
remaining butter and steak pieces.
- Add carrots and onion
to slow cooker. Pour pineapple juice mixture over vegetables.
Cover; cook on Low heat setting for 7 to 9 hours, or on High
heat setting for 3 to 4 hours or until meat is tender.
- Increase heat setting
to High. Dissolve cornstarch in cold water in small bowl.
Stir cornstarch mixture, pineapple chunks and green pepper into
beef mixture. Cover; continue cooking 30 minutes or until green
pepper is crisply tender and juices are thickened.
- Serve over hot cooked
rice and garnish with green onions, if desired.
Makes 6 (1 1/3-cup) servings.
Tip: Tougher, less expensive
cuts of meat are perfect to use in the slow cooker. The slow
cooking process breaks down tough connective tissue, making the
meat tender. The tougher cuts are more flavorful than the more
tender pieces, especially if browned first before adding to other
ingredients. And the long cooking time brings out the full flavor
of the less expensive cuts.
Nutrition Facts (1 serving):
Calories: 350, Fat: 14 g, Cholesterol: 80 mg, Sodium: 620 mg,
Carbohydrates: 30 g, Dietary Fiber: 2 g, Protein: 26 g
loading
|
