Marinated Beef with Pineapple
Sweet and Spicy Cilantro Slaw and Sugar Snap Peas
Ingredients
- ½ onion, coarsely chopped
- 1 red bell pepper, coarsely chopped
- 1 clove garlic, minced
- ¼ cup chopped pineapple
- 1 Tbsp Southwest seasoning (or use fajita seasoning)
- ½ tsp dried oregano
- ½ tsp salt
- ¼ tsp pepper
- 1½ lb boneless chuck-eye roast, cut into 2-inch pieces
Instructions
- Combine onion, bell pepper, garlic, pineapple, seasoning, oregano, salt, and pepper in a large zip-top plastic freezer bag; add beef. Seal bag, and chill 8 hours.
- Preheat oven to 450°F. Remove beef mixture from bag, and place on a rimmed baking sheet. Bake 25 to 30 minutes or until beef is browned, stirring occasionally.
Side Dish Ingredients
- ½ (16-oz) pkg tricolor coleslaw
- 2 Tbsp minced fresh cilantro (or use parsley)
- 1 jalapeño pepper, seeded and minced (see Note)
- 1 Tbsp fresh lime juice
- 1½ tsp olive oil
- ½ tsp honey
- 1 Tbsp butter
- ½ (8-oz) pkg sugar snap peas
Side Dish Instructions
- Toss together slaw, cilantro, jalapeño, lime juice, oil, and honey in a large bowl. Let stand 10 minutes before serving; season with salt to taste.
- Melt butter in a large skillet over medium-high heat; add peas, and sauté 5 minutes. Remove from heat. Season with salt and pepper to taste.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
