Sweet-and-Sour Steak: Try also with short-ribs.

8 osz. beef round steak

1 small orange

1- 15 ¼ ozs. can pineapple chunks

2 Tbsps. rice vinegar

2 Tbsps. soy sauce

1 Tbsp. corn-starch

1 Tbsp. brown sugar

1/8 tsp. ground red pepper

1 Tbsp. cooking oil

1 medium green pepper, cut into 1-inch pieces (1 cup).

1 small onion, cut into thin wedges

2 cups hot cooked rice

ü Trim fat from beef. Partially freeze beef. Thinly slice across the grain into bite-size strips. Set aside. Peel and section the orange. Set aside.

ü For sauce, drain pineapple, reserving juice. Pour ½ cup of the pineapple juice into a small bowl (reserve remaining juice for another use). Stir in vinegar, soy sauce, corn-starch, brown sugar, and ground red pepper. Set aside.

ü Heat wok, and then pour in cooking oil. Stir-fry the green pepper and onion in hot oil 3 to 4 minutes or until crisp-tender. Remove vegetables from the wok.

ü Stir sauce. Add sauce to the centre of wok. Cook and stir until thickened and bubbly. Return cooked vegetables to the wok. Add pineapple chunks. Stir all ingredients together to coat with sauce. Cook and stir about 2 minutes more or until heated through. Stir in orange sections. Serve immediately over hot cooked rice. Garnish with orange slices, if desired. Makes 4 servings.