Sweet And Sour Beef With Broccoli

• 1 (20 ounce) can unsweetened pineapple tidbits
• 2 tablespoons cornstarch
• 1 cup reduced-sodium beef broth
• 1/4 cup reduced sodium soy sauce
• 2 teaspoons minced fresh ginger
• 1 teaspoon minced garlic
• 2 1/2 cups uncooked instant rice
• 2 cups fresh broccoli florets
• 1/2 lb sliced fresh mushrooms
• 1 medium sweet red pepper, julienned
• 1 (8 ounce) can sliced water chestnuts, drained
• 1 tablespoon sesame oil
• 1 lb lean ground beef

1. Drain pineapple, reserving juice; set pineapple aside. In a small bowl, combine the pineapple juice, cornstarch, broth, soy sauce, ginger and garlic. Set aside.
2. Cook your rice.
3. Meanwhile, in a large skillet, cook the beef over medium heat until no longer pink. Drain and set aside. (original instructions called for cooking veggies first, then beef. I like to do it the other way around.).
4. Add oil to pan and stir fry the broccoli, mushrooms, red pepper and water chestnuts for 3-5 minutes or until crisp-tender. Remove and set aside.
5. Put the beef back in the skillet, add the cornstarch mixture and bring to a boil. Cook for 1-2 minutes or until thickened. Stir in the reserved vegetable mixture and pineapple; heat through. Serve over rice.

cornstarch, beef broth, soy sauce, fresh ginger, garlic, rice, fresh broccoli florets, mushrooms, sweet red pepper, water chestnuts, sesame oil, lean ground beef

Taken from www.food.com/recipe/sweet-and-sour-beef-with-broccoli-223179 (may not work)