Serves: 5
Total Calories: 472
Trim excess fat from meat and slice in thin strips, 1–1 1/2 inches long. Slice peppers and onions into 1 1/2-inch strips and put aside. Drain mushrooms; put aside. Mix 1/2 cup pineapple juice, soy sauce, and cornstarch; put aside. Place frozen pea pods in boiling water for 1 minute to separate. Drain; put aside.
Heat oil in frying pan or Chinese wok over medium-high heat. Add meat and sprinkle with salt and pepper. Stir frequently while cooking. Drain excessive liquid from meat after it has cooked 5 minutes. Return to stove and continue cooking 10 minutes, until brown. Dissolve bouillon cube in boiling water; add to meat. Continue cooking for 5 additional minutes. Add peppers, onion, mushrooms, pineapple chunks, and pea pods; cook 5 minutes more, stirring frequently. Add cornstarch mixture and walnuts. Stir continually while cooking for 10 minutes. Turn heat to warm and serve.
Fun Fact: Where’s the beef? A good guess is Nebraska. In 2007, Nebraska produced 7.22 billion pounds of red meat—more than any other state in the country—according to a report from the U.S. Department of Agriculture. Besides the prestige of beating out Iowa and Kansas, Nebraska's high cattle and livestock production is a source of economic strength. About one out of every five to seven jobs in Nebraska is related to cattle production. The cattle industry provides jobs in farming and ranch production, meat processing, meat packing, and other positions.
This Beef Pineapple Fantasy recipe is from the Best of the Best from the Plains Cookbook Cookbook. Download this Cookbook today.
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