Instructions: Trim fat from steak; cut steak into 2 inch pieces. Place steak between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4 inch thickness using a meat mallet or rolling pin. Sprinkle steak with black pepper and chili powder.

Coat a large nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add steak and cook one minute on each side or until browned. Remove from skillet. Drain and pat dry with paper towels. Wipe drippings from skillet with paper towel.

Drain pineapple, reserving juice; set aside. Combine pineapple juice, chili sauce, and next 3 ingredients, stirring well; set aside. Coat skillet with cooking spray; place over medium-high heat until hot. Add green onions, carrot, and celery; saute until crisp-tender. Return steak to skillet. Add juice mixture; stir well. Cover, reduce heat, and simmer 1 1/2 hours or until steak is tender. Stir in pineapple chunks, and simmer an additional 5 minutes or until thoroughly heated.

Yield: 6 servings.

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