Pineapple, Beef & Ginger Stir-fry
This stir-fried sweet and savory pineapple steak dish is bursting with delicious flavors and textures. Juicy rump steak slices are marinated in a mixture of soy sauce, sugar, and tangy vinegar, then cooked with aromatic ginger, crunchy spring onions, and sweet pineapple chunks. The dish is finished with a sticky glaze created from the marinade, creating a mouthwatering sauce that coats the tender steak. Finish with a sprinkle of fresh coriander for a vibrant and fragrant touch. Serve this dish with rice and greens for a satisfying and balanced meal.
— Constant Cookbook
Ingredients
- 400g rump steaks , thinly sliced
- 3 tbsp soy sauce
- 2 tbsp soft brown sugar
- 1 tbsp chilli sauce
- 1 tbsp rice wine vinegar
- 2 tsp vegetable oil
- thumb-sized piece ginger , cut into fine matchsticks
- 4 spring onions , cut into 3cm lengths
- 200g/7oz pineapple , cut into chunks
- handful coriander leaves, to serve
- rice and greens, to serve (optional)
Instructions
- Mix the steak, soy sauce, sugar, chilli sauce and vinegar together, and set aside for 10 mins.
- Heat a wok with 1 tsp of the oil. Lift the steak from the marinade and sear, in batches, then remove. Add a bit more oil and fry the ginger until golden. Add the spring onions and pineapple, and return the steak to the pan. Stir to heat through for 1 min, then add any remaining marinade. Keep stirring until the marinade becomes thick and everything is hot. Serve sprinkled with coriander, and with rice and greens, if you like.
Cook Time
10M
Prep Time
PT15M
Yield
Serves 2
Nutrition
- Calories: 267 calories
- Fat Content: 12 grams fat
- Saturated Fat Content: 5 grams saturated fat
- Carbohydrate Content: 18 grams carbohydrates
- Sugar Content: 18 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 22 grams protein
- Sodium Content: 2.4 milligram of sodium
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