• 1/4 cup soy sauce
• 1 Tbs. sherry
• 2 tsp. sugar
• 2 Tbs. cornstarch
• 1 large pineapple
• 1-1/2 lbs. flank steak
• 1 head bok choy
• 3 Tbs. oil
• 2 cloves garlic
• 1/2 cup water
• 1 lb. Chinese egg noodles

Combine soy sauce, sherry, sugar and cornstarch in a medium bowl. Prepare ingredients: Slice flank steak thinly across the grain, then cut slices in 1 inch pieces. Trim stem end off bok choy, then slice thinly (both stalk and leafy top). Slice both ends off of pineapple, then cut in half lengthwise; cut both halves in half to make four quarters. Trim center rind off of each quarter, then cut quarters in half. Remove rind from each piece, leaving a thick spear of pineapple. Cut each spear into 1/2 inch chunks. Place in a serving bowl.

Heat 1 Tbs. oil in a wide frying pan or wok over medium high heat and press garlic into pan. Add bok choy and stir fry for 2 minutes. Add water and stir fry 1 minute more. Remove from pan and set aside. Add Chinese noodles to boiling water and cook 5 minutes or until done. Heat 2 Tbs. oil in the frying pan and stir fry beef 3 minutes or until barely pink. Add bok choy and broth, and simmer until a sauce forms. Remove Chinese noodles, drain in a colander and rinse. Place individual servings on plates. Spoon beef and bok choy on top.

This recipe serves 4 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 4 only.

Per serving: calories 1047, fat 30.1g, 25% calories from fat, cholesterol 193mg, protein 56.3g, carbohydrates 142.9g, fiber 13.7g, sugar 50.3g, sodium 1091mg, diet points 21.2.

Dietary Exchanges: Milk: 0.0, Vegetable: 2.3, Fruit: 2.7, Bread: 5.7, Lean meat: 0.0, Fat: 4.1, Sugar: 0.1, Very lean meat protein: 5.1

  view detailed nutritional information

The recommended wine is: Zinfandel.