2 1/2-3 lb. round steak
2 tbsp. oil
2 bunches onions, chopped
2 green peppers, seeded and sliced
4 carrots, sliced
3 med. potatoes, scrubbed and quartered
2 tbsp. flour
1 1/2 c. beef broth (I use 1 can)

(Trim and remove fat - partially freeze for easier handling).

(Put in jar with water, shake well and stir in - may need more flour to thicken).

LOCAL MARINADE:

3/4 c. unsweetened pineapple juice
1/2 c. lite soy sauce (can use reg.)
1 tsp. powdered ginger
1/4 tsp. garlic powder
1/3 c. low cal Italian salad dressing (can use reg.)

Slice beef into thin strips. Combine marinade and pour over beef, mix well. Cover and refrigerate for 2-3 hours (or overnight). Drain marinade. Brown beef in oil in large skillet over medium-high heat. Add vegetables and broth. Cover and simmer 15-20 minutes or until vegetables are tender. Combine flour with small amount of water and stir into broth. Cook until slightly thickened.