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  Canton Beef and Pineapple web posted January 22, 2007 Ingredients: 1 lb. boneless beef top sirloin steak, 3/4 inch thick 1 tbsp. soy sauce 1/2 tsp. cornstarch 2 green or red bell peppers, in 3/4 inch strips 1 clove garlic, crushed 1 tbsp. vegetable oil 1 can, 8 oz., pineapple chunks, in juice, drained 1/4 cup ketchup 2 tbsp. sugar 1 tbsp. soy sauce 1 tsp. worcestershire sauce Cut beef steak into 3/4-inch cubes. In med. bowl, combine 1 tbsp. soy sauce and cornstarch, add beef and toss to coat. In lrg. nonstick skillet, heat 2 tbsp. water over med.-high heat until hot. Add bell peppers and garlic. Cook and stir 3 to 4 mins. or until water is evaporated and peppers are crisp-tender. Remove from skillet and set aside. In a small bowl, combine kechup, sugar, soy sauce and worcestershire sauce. Set aside. In same skillet, heat 1/2 of the oil, until hot. Add beef a little at a time. Stir fry for 2 to 3 mins. or until outside surface is no longer pink. Stir in sauce mixture, peppers and pineapple and heat through. Serve over rice. For
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