Instructions: In a shallow nonmetal dish, combine the pineapple juice, soy sauce, brown sugar, and mustard. Mix well. Add the beef and mix well. Cover and refrigerate for 1 hour, stirring occasionally.

Coat a 10" no-stick skillet with no-stick spray and place over medium-high heat. Add the oil and heat until hot. Add the onions, carrots, garlic, and ginger. Cook, stirring, for 5 minutes or until the onions are soft but not browned. Add the beef mixture. Cook, stirring, for 10 minutes, or until the beef is no longer pink in the center. Check by inserting the tip of a sharp knife into 1 cube.

Cook the spaghetti in a large pot of boiling water according to the package directions. Drain well.

Place the cornstarch in a cup. Add the water and stir until smooth. Add to the skillet. Cook, stirring, for 2 to 3 minutes, or until the sauce thickens. Add the spaghetti and scallions; toss well. Cover and cook for 1 minute, or until the spaghetti is hot.

To freeze, pack the Cooled cooked beef and spaghetti in a freezer-quality plastic container. To use, thaw overnight in the refrigerator. Cover and microwave on high power for 5 Minutes, or until hot.

Makes 4 servings

NOTES : Notes: Chuck roast tenderized in pineapple juice beefs up this easy pasta dish.

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