- For the marinade, in a small bowl combine pineapple juice, brown sugar blend, soy sauce, garlic, chili paste and ginger. Place 1/2 cup in a large resealable plastic bag; add beef. Seal bag; refrigerate at least 12 hours. Cover and refrigerate remaining 3/4 cup marinade until ready to cook.
- For the dressing, place reserved marinade in a small saucepan; cook over medium-high heat 7 to 10 minutes or until thickened. Stir in butter blend. Remove from heat and transfer to a small bowl; let cool completely. Set aside.
- Coat grill rack with nonstick cooking spray. Preheat grill to medium (300°F to 350°F). Remove beef from marinade; discard marinade. Place beef on grill. Grill 5 to 8 minutes per side or until an instant-read thermometer registers 145°F, or to desired doneness. Remove from grill; let stand 10 minutes.
- In a large bowl combine broccoli slaw, bean sprouts and green onions. Thinly slice beef; place on slaw. Drizzle with dressing, and serve.
View all nutritional information
Calories 190, Calories Fat 40, Total Fat 4g, Saturated Fat 1g, Cholesterol 50mg, Sodium 170mg, Carbohydrate 16g, Protein 27g
|Calories (fat) extra||21|
|Total Fat (extra)||7|
|Saturated Fat (extra)||8|
|Vitamin A (extra)||48|
|Vitamin C (extra)||110|