Beef With Pineapple And Peppers
beef, chinese, nz
2 tablespoon light soy sauce
1 teaspoon sugar
2 teaspoon cornflour
2 tablespoon water
1 lb fillet or rump steak, sliced
1 thinly
1 tablespoon peanut oil
1 teaspoon fresh root ginger, chopped
2 cloves garlic, crushed
1 onion, roughly chopped
1 green capsicum, seeded &
1 roughly chopped
1 red capsicum, seeded &
1 roughly chopped
1 can pineapple slices, drained &
1 chopped
1 sauce:
1 tablespoon plum sauce
1 tablespoon dark soy sauce
1 teaspoon sugar
1 teaspoon sesame oil
1 teaspoon cornflour
4 tablespoon water
1 salt & pepper
Combine the light soy sauce with the saugar, cornflour & water. Mix well & pour over steak. Toss together well, & put aside for at least 30 minutes, turning occasionally.
Heat a wok & add the peanut oil. Add the ginger, garlic, onion & peppers, & stir-fry for 3 minutes. Remove from the wok & set aside.
Add extra oil if necessary, & stir-fry the beef, well separated, for 2 minutes. Remove from the wok.
Mix together all sauce ingredients in the wok, & heat until the sauce begins to thicken.
Add the vegetables, beef & pineapple, & toss together over a high heat until heated through. Serve with boiled rice. Serves 4.
Source: Wok & Stir-Fry Cooking From: Liz Gunn Date: 04 Dec 96 National Cooking Echo Ä
Yield: 1 servings