Beef Chunks Polynesian
|Garlic salt||1 1⁄2 Teaspoon|
|Ground ginger||1 Teaspoon|
|Beef sirloin tip||2 1⁄2 Pound, cut into cubes|
|Garlic||1 Clove (5 gm), minced|
|Cooking oil||2 Tablespoon|
|Canned pineapple chunks||13 1⁄2 Ounce (Drained Reserve 1/2 Cup Syrup)|
|Condensed beef broth||13 1⁄2 Ounce|
|Garlic wine vinegar||1⁄2 Cup (8 tbs)|
|Celery||1⁄2 Cup (8 tbs), sliced|
|Onions||2 , quartered|
|Tomatoes||2 Large, cut into wedges|
|Brown sugar||3 Tablespoon|
|Water||1⁄4 Cup (4 tbs)|
|Soy sauce||2 Tablespoon|
|Green pepper||1⁄2 Cup (8 tbs), sliced|
Mix the garlic salt, paprika, and ginger and toss mixture with meat cubes to coat.
Brown meat and garlic in heated oil in a heavy skillet.
Stir in the pineapple syrup, beef broth, and one half of the vinegar.
Cover and simmer until meat is tender, about 2 hours.
Stir in the celery, onions, tomatoes, and pineapple chunks, reserving a few tomato wedges and pineapple chunks.
Cook, covered, 10 minutes.
Stir in a mixture of the brown sugar, cornstarch, water, soy sauce, and remaining vinegar.
Add the green pepper.
Bring to boiling and cook 3 minutes, stirring gently.
Stir in reserved tomato and pineapple just before serving.