Ingredients
1 lb (450g) lean beef steak (sirloin or flank steak), cut into bite-sized strips
1 cup pineapple chunks (fresh or canned in juice, drained)
1 cup cottage cheese (for creaminess and protein)
½ cup Greek yogurt (plain, to add moisture & protein)
1 cup low-fat shredded mozzarella or cheddar cheese
1 medium onion, thinly sliced
1 bell pepper (red or green), sliced
2 cloves garlic, minced
2 tbsp soy sauce (or coconut aminos)
1 tbsp olive oil
1 tsp smoked paprika
½ tsp black pepper
½ tsp cayenne pepper (optional, for a kick)
Fresh cilantro or parsley for garnish
Instructions
Preheat oven to 375°F (190°C).
In a skillet over medium-high heat, add olive oil. Sauté onion, bell pepper, and garlic until softened (3–4 minutes).
Add steak strips, soy sauce, smoked paprika, black pepper, and cayenne pepper. Cook until beef is browned but not fully cooked through (about 4–5 minutes).
Stir in pineapple chunks, and cook 2 more minutes to meld flavors.
In a separate bowl, mix cottage cheese and Greek yogurt until smooth.
Transfer the beef, veggies, and pineapple mixture into a baking dish. Dollop the cottage cheese + Greek yogurt mixture evenly over the top.
Sprinkle shredded cheese on top.
Bake uncovered for 15–20 minutes until cheese is melted and golden.
Garnish with chopped cilantro or parsley before serving.
Nutritional Highlights (approximate per serving, serves 4)
Protein: ~40–45 g
Calories: ~350–400 kcal
Carbs: ~15 g (mostly from pineapple and veggies)
Healthy fats: ~12 g
