Ginger-Infused Beef and Pineapple Stir-Fry

½ pound lean fl ank steak
1 tablespoon peeled, minced gingerroot
2 teaspoons sugar
1½ tablespoons low-sodium soy sauce
1½ tablespoons sherry
2 cloves garlic, minced 
2 teaspoons cornstarch
4 teaspoons rice vinegar
Cooking spray
2 teaspoons dark sesame oil
1½ cups cubed fresh pineapple
½ cup diagonally sliced (3-inch) green onions
½ cup thinly sliced fresh mushrooms
½ cup fresh snow peas (¼ pound)
½ cup julienned (3-inch) red bell pepper
4 cups hot cooked somen noodles or angel hair pasta, cooked without salt or fat 

Trim fat from steak. Cut steak lengthwise with the grain into ¼-inch-thick slices, and then cut these slices in half crosswise. Combine steak, gingerroot, sugar, soy sauce, sherry, and garlic in a large zip-top heavy-duty plastic bag. Seal bag, and marinate steak in refrigerator for 2 hours, turning the bag occasionally. Remove steak from bag, and discard the marinade.
In a small bowl, combine cornstarch and vinegar. Stir well and set aside. Coat a large nonstick skillet with cooking spray. Pour oil into pan, and heat over medium-high heat until hot. Add the steak, and stir-fry for 4 minutes. Add the cornstarch mixture, pineapple, green onions, mushrooms, peas, and bell pepper to the skillet; stir-fry for 3 minutes, or until vegetables are crisptender. Serve over noodles.
Makes 4 servings.