Mexican Pineapple Beef

I loved this dish so much I have already made it twice in the last month.  Once again, it looks super fancy, but it’s relatively simple.

2 pounds sirloin or similar steak, cut into 1 1/2 inch chunks

1 large red bell pepper, cut into 1 inch chunks

3 cups pineapple, cut into 1 inch chunks

 

Marinade:

3 T. tomato paste

2 T. olive oil

2 T. white wine vinegar

2 T. honey

1 T. gluten free soy sauce (I prefer Kikkoman’s Gluten Free Soy Sauce)

1 tsp. chipotle chili powder

1 tsp ground coriander

1/2 tsp cumin

1/2 tsp fish sauce

1/8 tsp cloves

1 garlic clove, minced

Directions:

Combine the ingredients of the marinade and then stir into the chopped steak, pepper, and pineapple.  Allow to marinate for 4 hours or more in the fridge.

Line two baking sheets with parchment paper.  Bake at 450 degrees for 6 minutes, then stir and drain off excess liquid.  Cook for another 6-9 minutes and drain again.  Take it out of the oven and top with cilantro.  Serve with lime slices.

 

Original recipe:

https://thehealthyfoodie.com/sheet-pan-pineapple-beef-mexican-twist/