The best cut for making stir fry dishes is beef fillet. Beef skirt / shirt steak comparatively inexpensive, is also a good choice.
Prep time: 20 mins
Cook time: 10 mins
Yield: 2 to 3 serves
Ingredients:
- 200 gm pineapple flesh, peeled and cut in thick slices
- 150 gm beef
- 1 garlic, sliced
- 1 red chilli, julienned
- ½ green capsicum, deseeded and cut in pieces
- salt, to taste
- 40 gm pickled ginger
- 1 tsp light soy sauce
- ½ tsp corn flour / corn starch
- ½ tsp sugar
- ½ tsp oil
- 1 Tbsp water
- ½ tsp corn flour / corn starch
- 1 tsp raw sugar (or white sugar)
- ½ tsp light soy sauce
- 1 tsp ketchup
- Soak the pineapple slices in salted water for about 15 minutes. Drain well.
- Slice the beef into thin slices across the grain. Mix with marinade. Set aside for 15 minutes.
- Heat oil in a wok over high heat. Add beef and spread it to one layer. Pan fry both sides until the colour changes, about 80% done. Set aside.
- Add some oil in the same wok. Decrease heat to medium. Saute garlic and red chilli. Add capsicum. Season with salt. Stir to combine. Stir in the pineapple slices. Toss back the beef in wok. Pour in the sauce and cook to your preferred consistency. Add the pickled ginger. Serve immediately.
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