2 bell peppers
1 16-ounce can of pineapple chunks or rings cut into chunks
1 cup of cornstarch to coat beef
Approximately 3 cups of peanut or vegetable oil
Marinade:
2 tablespoons soy sauce
1 tablespoons cornstarch
1/2 teaspoon salt
1 teaspoon wine or sherry
Sweet & Sour sauce:
2 tablespoons soy sauce
6 tablespoons sugar
4 tablespoons vinegar
4 tablespoons water
1 tablespoon cornstarch
1/2 teaspoon salt
2 teaspoons sesame oil
Cut beef into approximately 1"x2"x1/4" slices. Mix with marinade and
let sit for 30 minutes. Slice bell peppers into 1-inch squares. Mix
ingredients for sweet and sour sauce thoroughly and set aside. Coat
marinated beef slices with cornstarch. Fry at medium heat until done.**
Remove and re-heat oil to high. Fry beef again until crisp. Heat 3 tablespoons
of oil in a wok or large pan. Stir-fry pineapple and pepper chunks briefly,
still leaving the peppers crisp. While still stir frying, add beef, then
sweet and sour sauce. Mix until sauce thickens. Serve as is, or with white
rice.
* Other lean meats may be substituted.
** An alternate method is to first cook the beef in a microwave then
fry until crisp.
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