Spicy Ginger Beef With Pineapple

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"This is a combination of two WW recipes from their Chinese Cook Book early 1970's."

Original is 4 servings


  • Serving Size: 1 (391.4 g)
  • Calories 561.6
  • Total Fat - 22.7 g
  • Saturated Fat - 6.6 g
  • Cholesterol - 159.7 mg
  • Sodium - 1654.2 mg
  • Total Carbohydrate - 37.2 g
  • Dietary Fiber - 4.5 g
  • Sugars - 9.2 g
  • Protein - 53.6 g
  • Calcium - 39.7 mg
  • Iron - 3.7 mg
  • Vitamin C - 4.3 mg
  • Thiamin - 0.9 mg

Step by Step Method

Step 1

Combine water cornflour to make slurry.

Step 2

Combine rice wine, soy sauce and honey in a small bowl and mix well to combine and place meat into bowl with marinade and mix well, cover and let marinate for 30 minutes.

Step 3

Cook pineapple and capsicum at medium heat in a wok until there is some caramelisation on the pineapple, remove and keep warm in a bowl.

Step 4

Place some oil in wok and cook meat in small batches until just sealed, keeping warm in a bowl.

Step 5

Cook chillies, ginger and white parts of the spring onion until aromatic and then put pineapple and capsicum back into the wok and stir and then put meat back into wok and stir fry combining all the ingredients.

Step 6

Mix in slurry and cook until it thickens and then add in sesame oil and spring onion greens and stir in and serve over rice or noodles.


No special items needed.

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