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.
Prepare quinoa according to package directions; keep warm.
Meanwhile, drain pineapple chunks; reserve juice. Combine juice, salsa and soy sauce in small bowl. Add cornstarch, mixing until smooth; set aside.
Cut beef steak lengthwise in half, then crosswise into 1/4-inch thick strips.
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.
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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* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 366 Calories; 108 Calories from fat; 12g Total Fat (2 g Saturated Fat; 6 g Monounsaturated Fat;) 48 mg Cholesterol; 585 mg Sodium; 42 g Total Carbohydrate; 4.8 g Dietary Fiber; 25 g Protein; 3.7 mg Iron; 4.6 mg NE Niacin; 0.6 mg Vitamin B6; 1 mcg Vitamin B12; 103.4 mg Zinc; 24 mcg Selenium.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber.
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