Pineapple Beef

12 ounces beef top round steak
1 8-ounce can pineapple slices
2 tablespoons reduced- sodium soy sauce
½ teaspoon grated fresh ginger (or 1/8 teaspoon ground ginger)
¼ teaspoon crushed red pepper
1 tablespoon cornstarch
4 green onions, sliced
1 6-ounce package frozen snap peas
1 medium tomato, cut into wedges
2 cups hot cooked rice

Thinly slice meat across the grain into bite-size strips. Drain pineapple, reserving juice. Cut pineapple slices into quarters and set aside.

In a bowl stir together pineapple juice, soy sauce, ginger, and crushed red pepper. Add meat and stir until coated. Cover and marinate meat at room temperature for 15 minutes. Drain, reserving marinade. For sauce, stir in cornstarch and set aside.

Lightly coat unheated skillet with cooking spray. Heat over medium heat. Add meat and green onions. Cook and stir for 2-3 minutes or until meat is to desired doneness. Push from center of skillet.

Stir sauce; add to center of skillet. Cook and stir over medium to high heat until thickened and bubbly. Add pineapple, pea pods, and tomato. Coke and stir for an additional 2 minutes. Serve immediately over cooked rice.