Sweet and Sour Beef With Broccoli

From Taste of Home.

• Ready In: 25 mins
• Serves: 6

Ingredients

• 1 (20 ounce) can  unsweetened pineapple tidbits
• 2  tablespoons cornstarch
• 1  cup  reduced-sodium beef broth
• 1⁄4 cup reduced sodium soy sauce
• 2  teaspoons  minced fresh ginger
• 1  teaspoon  minced garlic
• 2 1⁄2 cups  uncooked  instant rice
• 2  cups fresh broccoli florets
• 1⁄2 lb  sliced fresh mushrooms
• 1  medium  sweet red pepper, julienned
• 1 (8 ounce) can sliced water chestnuts, drained
• 1  tablespoon  sesame oil
• 1  lb lean ground beef

Directions

1. Drain pineapple, reserving juice; set pineapple aside. In a small bowl, combine the pineapple juice, cornstarch, broth, soy sauce, ginger and garlic. Set aside.
2. Cook your rice.
3. Meanwhile, in a large skillet, cook the beef over medium heat until no longer pink. Drain and set aside. (original instructions called for cooking veggies first, then beef. I like to do it the other way around.).
4. Add oil to pan and stir fry the broccoli, mushrooms, red pepper and water chestnuts for 3-5 minutes or until crisp-tender. Remove and set aside.
5. Put the beef back in the skillet, add the cornstarch mixture and bring to a boil. Cook for 1-2 minutes or until thickened. Stir in the reserved vegetable mixture and pineapple; heat through. Serve over rice.