Pineapple, Beef and Mandarin Salad

READY IN: 20mins
Recipe by ImPat

From Australian BH&G Diabetic Living issue 12 2007. Resting time (5 minutes) not included.

Top Review by justcallmetoni

Although I do like beef quite a bit, I prefer smaller amounts well married into a larger lighter dish. Armed with some beef strips left from a recent stir-fry I decided this would be a great option as dinner in the midst of a humid summer. I seasoned the meat with a smoky mesquite rub with a touch of heat and felt that offered a flavorful contrast to the sweetness of the pineapple and mandarin salsa. Also choose a simple bed of romaine freshed picked from the garden yesterday. Dark and leafy t was far superior to what one would usually buy and held up well to the heavier toppings. Loved the salsa, which was bright and clean and fresh but felt it need just a smidgen of sharpness to highlight the fruit. Decided on a half teaspoon of minced ginger and a single green onion. Considered a bit of red onion but now think that would have muddled rather than harmonized and glad that another choice was made. There was a good bit of salsa left so that is going with leftover chicken. Thanks!

Ingredients Nutrition


  1. To make the salsa, in a medium bowl combine the pineapple, mandarin segments, capsicum, lime juice and 1 teaspoon oil, set aside.
  2. Sprinkle steak seasoning over the steak.
  3. Heat the remaining oil in a medium, non-stick frying pan on medium-high.
  4. Add the steak and cook for 2 minutes each side or until just cooked to your liking, this could also depend on the thickness of your steak.
  5. Transfer to a plate and let rest for 5 minutes.
  6. Divide the salad leaves among the serving plates.
  7. Thinly slice the steak across the grain and divide between the the 2 plates with salad leaves and then top with the salsa and serve.

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