Beef, Pineapple, and Red Onion Stir-Fry with Ginger Sauce

Ingredients

• 0.8 pound beef flank steak lean
• 2 tablespoons bottled ginger fresh minced peeled chopped
• 4 cups rice hot cooked ( without salt or fat)
• 1 tablespoon cooking sherry dry
• 2  garlic cloves minced
• 0.3 cup green onions diagonally sliced
• 1 cup green onions finely chopped
• 2 tablespoons soya sauce low-sodium
• 0.3 teaspoon pepper 
• 20 ounce pineapple chunks unsweetened undrained canned
• 1 medium size onion red cut into thin wedges
• 1 tablespoon rice vinegar 
• 2 teaspoons vegetable oil 

Equipment

• bowl
• frying pan
• wok

Directions

1. Cut steak in half lengthwise (with the grain).
2. Cut steak across grain into 1/8-inch-thick slices.
3. Combine steak, sherry, and pepper in a bowl; toss well.
4. Drain pineapple chunks, reserving pineapple and 1/2 cup juice.
5. Combine juice, soy sauce, and vinegar.
6. Heat oil in a large nonstick skillet or wok over high heat.
7. Add steak; stir-fry 3 minutes or until browned.
8. Remove steak from skillet; drain well.
9. Add onion, ginger, garlic, and 1 cup green onions to skillet; stir-fry 3 minutes or until lightly browned.
10. Add pineapple; stir-fry 1 minute or until lightly browned. Return steak to skillet; add juice mixture. Stir-fry 2 minutes or until thoroughly heated.
11. Serve over rice. Top with sliced green onions.