Lickety-Split Sweet-Sour Beef  --
Lean Cut
  • Total Recipe Time: 30 to 35 minutes
  • Makes 6 servings


  1. 1 pound beef Top Round Steak, cut 1 inch thick
  2. 1 cup uncooked quinoa
  3. 1 can (20 ounces) canned pineapple chunks in juice
  4. 1 cup salsa
  5. 2 tablespoons soy sauce
  6. 2 tablespoons cornstarch
  7. 2 tablespoons vegetable oil, divided
  8. 2 red or green bell peppers, cut into strips
  9. 1/4 cup lightly toasted sliced almonds


  1. Prepare quinoa according to package directions; keep warm.
  2. Meanwhile, drain pineapple chunks; reserve juice. Combine juice, salsa and soy sauce in small bowl. Add cornstarch, mixing until smooth; set aside.
  3. Cut beef steak lengthwise in half, then crosswise into 1/4-inch thick strips.
  4. Heat 2 teaspoons oil in large nonstick skillet or wok over medium-high heat until hot. Add half of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove from skillet. Repeat with 2 teaspoons oil and remaining beef. Remove beef; keep warm.
  5. Heat remaining 2 teaspoons oil in same skillet over medium heat until hot. Add peppers and pineapple; cook and stir 1 to 2 minutes or until peppers are crisp-tender. Add beef to skillet. Stir salsa mixture; add to skillet. Cook and stir 2 to 3 minutes or until sauce is thickened. Serve over quinoa; top with almonds.
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