Sweet-And-Sour Beef With Broccoli

• 1 can (20 ounces) unsweetened pineapple tidbits
• 2 tablespoons cornstarch
• 1 cup reduced-sodium beef broth
• 1/4 cup reduced-sodium soy sauce
• 2 teaspoons minced fresh gingerroot
• 1 teaspoon minced garlic
• 2-1/2 cups uncooked instant rice
• 2 cups fresh broccoli florets
• 1/2 pound sliced fresh mushrooms
• 1 medium sweet red pepper, julienned
• 1 can (8 ounces) sliced water chestnuts, drained
• 1 tablespoon sesame oil
• 1 pound lean ground beef (90% lean)

1. Drain pineapple, reserving juice; set pineapple aside. In a small bowl, combine the cornstarch, broth, soy sauce, ginger, garlic and reserved juice until blended; set aside.
2. Cook rice according to package directions. Meanwhile, in a large skillet, stir-fry the broccoli, mushrooms, red pepper and water chestnuts in oil for 3-5 minutes or until crisp-tender; remove and set aside. In the same pan, cook beef over medium heat until no longer pink; drain.
3. Stir cornstarch mixture and add to the skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the reserved vegetable mixture and pineapple; heat through. Serve with rice.

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

Taken from www.tasteofhome.com/recipes/sweet-and-sour-beef-with-broccoli/ (may not work)