2cupscubed fresh pineappleor canned and very well drained
1cupdiagonally sliced green onions3-inch pieces
1cupthinly sliced fresh mushrooms
1cupfresh snow peasabout ¼ pound
1cupsjulienne-cut red bell pepper3-inch pieces
6cupscooked white rice, for servingor substitute brown rice, Asian noodles, or Angel hair pasta
Cut steak lengthwise with grain into ¼ inch thick slices; cut slices in half crosswise. Place into a resealable bag.
In a small bowl, whisk together minced ginger, sugar, soy sauce, beef broth and garlic. Pour over steak and seal the bag, pressing out as much air as possible. Marinate in the refrigerator for 2 hours, turning the bag occasionally. Remove steak from bag; discard marinade.
Whisk cornstarch and vinegar together in a small bowl. Set aside.
Heat a large skillet over medium-high heat and add the oil. Add steak; cook for 4 minutes, stirring often.
Add cornstarch mixture, pineapple, green onions, mushrooms, snow peas and bell pepper to the skillet and cook for 3 minutes, stirring often or until vegetables are crisp-tender.
Serve over rice or noodles.
Leftover beef stir fry and vegetables can be stored in an airtight container in the fridge for 3-4 days. Reheat on the stove top or in the microwave.