Steak Cantonese is an interesting change -- serve it with dry, fluffy rice.
Brown the steak strips in butter in a large skillet. When browned push to one side and brown lightly the green pepper and onion. Add the ginger, salt, pepper, and soy sauce and stir well. Add the tomatoes, pineapple chunks, and juice from the pineapple can. Cover tightly and simmer for 45 minutes.
In this issue: Thoreau's Maine
We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.
©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111