Name: Pineapple, beef & ginger stir-fry
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Cuisine: Asian
Ingredients: 400g rump steak thinly sliced; 3tbsp soy sauce; 2tbsp soft brown sugar; 1tbsp chilli sauce; 1tbsp rice wine vinegar; 2tsp vegetable oil; thumb-sized piece ginger cut into fine matchsticks; 4 spring onions cut into 3cm lengths; 200g pineapple cut into chunks; handful coriander leaves, to serve; rice and greens, to serve (optional)

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Pineapple, beef & ginger stir-fry

Pineapple, beef & ginger stir-fry

Jennifer Joyce

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Serves 2

Easy

Prep: 15 mins

Cook: 10 mins

A star rating of 4.6 out of 5.50 ratingsRate

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Crank up the flavour of healthy food with a Chinese steak stir-fry that combines contrasting fruit, ginger and soy notes

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Ingredients

Nutrition

Units:

MetricUS

400g rump steak

thinly sliced
3tbsp soy sauce
2tbsp soft brown sugar
1tbsp chilli sauce
1tbsp rice wine vinegar
2tsp vegetable oil
thumb-sized piece ginger

cut into fine matchsticks
4 spring onions

cut into 3cm lengths
200g pineapple

cut into chunks
handful coriander

leaves, to serve
rice

and greens, to serve (optional)

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Nutrition: per serving

kcal267

low
fat12g

low
saturates5g
carbs18g
sugars18g
fibre1g
protein22g
salt2.4g

Method

step 1

Mix the steak, soy sauce, sugar, chilli sauce and vinegar together, and set aside for 10 mins.
step 2

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.

Recipe from Good Food magazine, August 2012

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A star rating of 4.6 out of 5.50 ratings

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