Ingredients

• 2 (10 inch) flour tortillas, cut into 1/2 inch strips
• 3 tablespoons olive oil, divided
• 1/2 lb beef top sirloin steak, cut into thin strips
• 1 medium green pepper, sliced
• 1 small onion, sliced
• 2 tablespoons soy sauce
• 1 tablespoon brown sugar
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/8 teaspoon pepper
• 1 teaspoon cornstarch
• 2 tablespoons lime juice
• 1 cup cubed pineapple
• 1 medium tomatoes, chopped

Instructions

1. In a large skillet, fry tortilla strips in 2 tablespoons oil on both sides for 1 minute or until golden brown.

2. Drain on paper towels.

3. 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.

4. In a small bowl, combine cornstarch, and lime juice until smooth, add to the pan.

5. Bring to a boil, cook and stir for 1 minute or until thickened.

6. Stir in pineapple, and tomato, heat through.

7. Serve with tortilla strips.