1 (8-ounce) can pineapple chunks, undrained
1 Tablespoon oil
1 pound beef flank steak, cut across the grain into thin strips
1/2 cup chopped green onions
1 clove garlic, minced
2 Tablespoons water
1 Tablespoon cornstarch
1/4 cup A-1 Original Steak Sauce
2 cups hot cooked rice
Drain pineapple, reserving liquid.
Heat oil in large skillet on medium-high heat.
Add steak; cook and stir 5 minutes or until cooked through.
Add pineapple, onions and garlic; cook and stir 2 minutes.
Reduce heat to low.
Mix reserved pineapple liquid, water and cornstarch until well blended.
Add to steak mixture; cook 1 minute or until thickened, stirring constantly.
Remove from heat.
Stir in steak sauce.
Serve over rice.
Oz, you can make a vegan version of this for Jennifer by substituting a vegan beef substitute. Let me know if you need some recommendations. Although, since I've never eaten real steak, I don't know that I'd be the best judge! It would not be necessary to cook the veggie "steak" beforehand, nor would the veggie "meat" absorb flavors by simmering in the sauce/gravy, so I would just toss it in gently shortly before serving, allowing just enough time for it to get heated through. As far as I know, A-1 Steak Sauce has no animal products; however, do not substitute other brands without reading the labels carefully. For example, Lea and Perrins, I believe, contains Worcestershire Sauce (anchovies).