Directions

1. 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.
2. 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.
3. 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.
4. In a large bowl combine broccoli slaw, bean sprouts and green onions. Thinly slice beef; place on slaw. Drizzle with dressing, and serve.