Lickety-Split Sweet-Sour Beef

In 30 minutes, you can whip up a great meal using Top Round Steak, pineapple, almonds, and salsa. This stir-fry dish will be a big hit with kids and parents alike.

  • 35
    min
  • 6
    SERVINGS
  • 366
    Cal
  • 25 g
    Protein

Ingredients & Cooking

Ingredients:

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

Cooking:

  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.

Nutrition Information

Butcher Counter

Lickety-Split Sweet-Sour Beef Top Round Steak Round Primal

Thick and versatile weekday cut. Typically broiled or slow-cooked to bring out its best.

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