1 lb. lean flank steak
1 tbsp. peeled, minced gingerroot
2 tsp. sugar
2 tbsp. low-sodium soy sauce
2 tbsp. sherry
3 cloves garlic, minced
Vegetable cooking spray
2 tsp. dark sesame oil
2 tsp. cornstarch
1 tbsp. plus 1 tsp. rice vinegar
2 c. cubed pineapple
1 c. diagonally sliced green onions
1 c. thinly sliced fresh mushrooms
1 c. snow peas
1 c. julienne-cut red bell pepper strips
6 c. hot cooked angel hair pasta OR 3 c. hot cooked rice

Trim fat from steak. Cut steak lengthwise with grain into 1/4 inch thick slices; cut slices in half crosswise. Combine steak and next 5 ingredients in a large Zip-top heavy-duty plastic bag. Seal bag, marinate in refrigerator 2 hours, turning bag occasionally. Remove steak from bag; discard marinade.

Coat a large nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add steak; stir-fry 4 minutes. Combine cornstarch and vinegar; stir well. Add cornstarch mixture, pineapple, and next 4 ingredients to skillet; stir-fry 3 minutes or until vegetables are crisp-tender. Serve over pasta or rice. Yield: 6.