Ingredients
- 500 grams beef rump (lean steak and cut into strips)
- 1/2 capsicum, sliced (seeded)
- 350 grams pineapple, sliced (peeled and cored and sliced into small pieces)
- 1 spring onion, sliced (white and green parts and separate)
- 2 teaspoons grated ginger root (peeled)
- 3 chillies. sliced and seeded to taste
- 20 ml Chinese rice wine (1 tablespoon)
- 20 ml soy sauce (1 tablespoon)
- 5 ml honey (1 teaspoon)
- 1 teaspoon cornflour
- 60 ml water (1/4 cup)
- 1/2 teaspoon sesame oil
How to Make
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Step 1: Combine water cornflour to make slurry.
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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.
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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.
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Step 4: Place some oil in wok and cook meat in small batches until just sealed, keeping warm in a bowl.
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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.
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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.
We hope you enjoy this recipe!
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