This is a dish I haven’t had in years and just decided to give it a revisit the other night, as the love for a Hawaii pizza from a certain 11-year-old had reminded me how much I LOVE pineapple chunks in stir fries.
It’s sweet and also sour, sweet from the tinned pineapple and sour from the pickled ginger. If you’re using fresh pineapple, you might want to adjust the sugar in the recipe, but just giving it a taste and see what suits you is the best way to go.
Beef and pineapple stir fry
- 3 rings Tinned Pineapple chopped into chunks
- 2 pieces minute steaks (about 200g) cut into thin strips
- 1 red chilli deseeded and chopped into chunks
- 2 cloves garlic sliced
- 1 green pepper deseeded and cut into chunks
- 20 g sushi ginger / pickled ginger drained
- 2 tsp light soy sauce
- 1 tsp sugar
- 1 tsp oil
- 1 tsp cornstarch
- 2 tsp brown sugar
- 1 tsp light soy sauce
- 1 tsp ketchup
- 1 tsp cornflour
- 2 tbsp water
- Cut the beef in strips (remember to cut AGAINST the grain!), marinade with the beef marinade ingredients for 20 minutes.
- Meanwhile chop all your ingredients.
- Mix the sauce ingredients together in a little bowl.
- Heat 1 tsp oil in a hot wok. It needs to be hot before you put anything in there!
- Put in the beef (single layered) and cook till it's about 80% done. If your wok is hot this should be quite quick.
- Rest the beef in a bowl, wipe clean the wok and put a bit of oil to heat up again.
- When the wok is hot, put in the garlic and red chilli and fry for about 30 sec. Put in the green pepper, let it blister in the heat for a bit. You want the pepper still crunchy and not be soft!
- Once the pepper skin begin to blister, add pineapple and cook for another minute or so.
- Add the beef back in the wok, pour in the sauce mixture and mix it all together.
- Add the pickled sugar and mix again.
- Add a sprinkle of salt if you like, but taste, taste, taste. You can put a bit more salt or sugar at this stage if you like.
- Dish up!
Of course I served it with plain boiled rice, but if you are feeling indulgent you can serve it with egg fried rice, or double the sauce ingredient and serve on a bed of rice vermicelli!
The amount of anything in this recipe can be adjusted, add more beef, reduce ginger… but the important thing is the balance of sweet and sour. And don’t keep moving your food in the wok with a spatula, try just giving it a shake instead! With that in mind, go and have a try at this recipe and let me know what you think! 🙂