Ingredients
2 flour tortillas (10 inches), cut into 1/2-inch strips3 tablespoons olive oil, divided1/2 pound boneless skinless chicken breasts, cut into strips1/2 pound beef top sirloin steak, cut into thin strips1 medium green pepper, sliced1 small onion, sliced2 tablespoons soy sauce2 teaspoons brown sugar1/2 teaspoon chili powder1/2 teaspoon ground cumin1/4 teaspoon pepper1 teaspoon cornstarch2 tablespoons lime juice1 cup cubed fresh pineapple1 medium tomato, coarsely chopped
Preparation
In a large skillet, fry tortilla strips in 2 tablespoons oil on both sides for 1 minute or until golden brown. Drain on paper towels.
In the same skillet, cook the chicken, beef, green pepper, onion, soy sauce, brown sugar, chili powder, cumin and pepper in remaining oil for 3-4 minutes or until chicken is no longer pink.
In a small bowl, combine cornstarch and lime juice until smooth; add to the pan. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in pineapple and tomato; heat through. Serve with tortilla strips.
