|Boneless beef chuck||1 1⁄2 Pound, cut into 1-inch cubes|
|Beef bouillon||1 1⁄2 Cup (24 tbs)|
|Canned unsweetened pineapple chunks||1 1⁄2 Cup (24 tbs), drained, reserve juice|
|Onion||3 Ounce, grated|
|Soy sauce||1 Tablespoon|
|Cider vinegar||1 Tablespoon|
|Garlic||1 Clove (5 gm), pressed|
|Fresh root ginger||1⁄2 Inch, mashed|
|Dry mustard||1⁄4 Teaspoon|
|Cornstarch||2 Teaspoon, dissolved in 2 tablespoons water|
|Cooked enriched rice||1 1⁄2 Cup (24 tbs)|
|Chopped fresh parsley||1 Tablespoon|
Broil beef on rack, 5 to 8 minutes, turning to brown all sides.
In bowl combine bouillon, pineapple juice, onion, soy sauce, vinegar, garlic, ginger, salt, and mustard.
Cover; refrigerate overnight.
Transfer beef and marinade to saucepan and simmer about 30 minutes or until beef is tender.
Stir in cornstarch and simmer until thickened.
Add pineapple; cook 3 minutes.
Divide evenly into 3 portions.
Serve each portion over 1/2 cup hot rice.
Sprinkle with parsley.