This is a great mid-week quick meal. My kids love it and scoop up the sauce with the rice.
1 (8-ounce) can crushed pineapple packed in juice, lightly drained
1/3 cup sweet Asian chile sauce
1/2 teaspoon lite soy sauce
1/4 teaspoon crushed red pepper, or more to taste
1 ½ pound lean steak, cut into about 30 bite-size pieces
Salt and freshly ground black pepper
1 onion, finely chopped
Place pineapple, chile sauce, soy sauce, and crushed red pepper in a crock pot. Mix well. Season steak with 1/8 teaspoon salt and 1/8 teaspoon pepper and add to the crock pot. Add onion and stir to coat.
Cover and cook on high for 3 to 4 hours or on low for 7 to 8 hours (Alternatively, recipe can be baked in the oven, covered, at 325 degrees F for 3 to 4 hours).
Serve with rice.
By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com
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