Let's Get It Started...Mesquite Stir Fry

Okay, here we go. The first meal of the year long Family Flavor endeavor. This is an easy one. I cheated by starting today using leftovers.
Last night we ate a delicious birthday dinner at my parents home. The main dish was beef kabobs with veggies and pineapple. Yummy. However, there was so much left over that was never put on the grill. I stopped by mom's hoouse this morning and raided her fridge - taking all the leftovers!
Here's what my family is eating for dinner tonight. You can easily run by the store and pick up the same meat and make the dish in a snap.
Mesquite Stir Fry
1 package Mesquite marinade (I used Kroger) mixed to package directions
1 pound of steak (see note below) sliced in chunks
Fresh pineapple chunks
1 red pepper sliced in large pieces
1 orange pepper sliced in large pieces
Large mushrooms, sliced
2 cups Jasmine rice
1 tbsp butter
To Prepare:
1. Prepare the Jasmine rice by placing the rice and 3 cups of water in a large pot. Add 1 tbsp of butter. bring rice mixture to a boil. Lower temperature, cover, and let simmer while you prepare stire fry.
2. Marinate steak in Mesquite marinade for 15 to 30 minutes. Heat 2 tbsp of oil in wok. Add steak. Stir fry until brown, about 2 minutes. Add peppers and mushrooms. Continue to stir fry for 2 minutes. Add pineapple and tomatoes. Cover wok with lid and steam for 2 minutes. remove wok from heat.
To serve place 1/2 cup of Jasmine rice on plate and top with Mesquite stir fry. Enjoy!
Note: What type of steak? There are several routes to go depending on time and preference. Expensive cuts are tender - filets and rib eyes. I like flank steaks for almost anything. They are less expensive but have an amzing taste. To get a tender texture let the steak marinate as long as possible - even overnight.