Pineapple Beef with Rice - serves 4

3/4 pound beef top round steak, cut 1/2-inch thick
1 8-ounce can pineapple slices (juice pack)
2 tbsp dry sherry or water
1 tbsp soy sauce
1 tbsp molasses or brown sugar
1/8 to 1/4 tsp crushed red pepper
Nonstick spray coating
4 green onions, cut into 1/2-inch pieces
1 tbsp cornstarch
1 medium tomato, cut into wedges
1 6-ounce package frozen pea pods, thawed
2 cups hot cooked rice

Trim separable fat from round steak. Partially freeze meat; then, cut on bias into thin bite-size strips. Drain pineapple, reserving juice. Cut pineapple slices into quarters; set aside.
In a bowl stir together reserved pineapple juice, dry sherry or water, soy sauce, molasses or brown sugar, and red pepper. Add meat; stir till coated. Cover and marinate meat at room temperature for 15 minutes. Drain, reserving marinade.
Spray a cold large skillet or wok with nonstick spray coating. Add half of meat to skillet or wok. Stir-fry for 2 to 3 minutes or till browned. Remove meat. Stir-fry remaining meat and onions for 2 to 3 minutes or till meat is browned. Return all meat to skillet. Push meat from center of skillet.
For sauce, stir cornstarch into reserved marinade. Add sauce to center of skillet. Cook and stir till thickened and bubbly. Add tomato, pea pods, and pineapple. Stir ingredients together until coated with sauce. Cook and stir about 2 minutes more or till heated through. Serve over hot cooked rice.