Ingredients:
1 lb steak
1 green bell peppers
1 onions
4 cups elbow macaroni
1 (19 ounce) cans pineapple chunks
3 tablespoons soya sauce
3 tablespoons oil
soya sauce
Directions:
Boil water in large saucepan, once water is boiling, start cooking elbow macaroni.
Cut the steak into 1 inch pieces/chunks.
Cut the onion and green bell pepper into chunks (I like to cut them the size I would for a stir fry).
Put 2 tablespoons of oil into frying pan and heat.
Brown the steak in the oil for about 5 minutes, or until no longer pink.
Throw in the onion and green pepper and mix together.
Put 1 tablespoon of oil and 1 tablespoon of soya sauce in pan with the mix of steak and veggies, stir together.
Drain the pineapples, keeping 1/4 of juice.
Throw into the steak and veggies mix and add another tablespoon of soya sauce.
Cook together 5 minutes or until pineapple is heated through.
Drain elbow macaroni and throw in 2 tablespoons of soya sauce, stir to coat the macaroni.
Stir the steak, veggies and pineapple mix into macaroni.
Let simmer for 5 minutes over very low heat and serve.
*Dependingon how much you like soya sauce, you might want to add some on top to taste*.
Servings: 4-6
Time preparation: 10 min.
Time total: 25 min.