Using inexpensive ground beef and tons of colorful veggies makes this dish a winner!
1 can (20 oz) unsweetened pineapple tidbits
2 tbsp cornstarch
1 cup reduced-sodium beef broth
1/4 cup reduced-sodium soy sauce
2 tsp minced fresh gingerroot
1 tsp minced garlic
2-1/2 cups uncooked instant rice
2 cups fresh broccoli florets
1/2 pound sliced fresh mushrooms
1 medium sweet red pepper, julienned
1 can (8 oz) sliced water chesnuts, drained
1 tbsp sesame oil
1 pound lean ground beef
Drain pineapple, reserving juice; set pineapple aside. In a small bowl, combine the cornstarch, broth, soy sauce, ginger, garlic and reserved juice until blended; set aside.
Cook rice according to package directions. Meanwhile, in a large skillet, stir-fry the broccoli, mushrooms, red pepper and water chesnuts in oil for 3-5 minutes or until crisp-tender. In the same pan, cook beef over medium heat until no longer pink; drain.
Stir cornstarch mixture and add to the skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the reserved vegetable mixture and pineapple; heat through. Serve with rice.