AuthorGeo FoodsCategoryChickenIngredients
Preparation
Mix the steak, soy sauce, sugar, chilli sauce and vinegar together, and set aside for 10 minutes. Heat a wok with one teaspoon of the oil. Lift the steak from the marinade and sear, in batches, and 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 a minute, and 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.
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400 g rump steak 3 tbsp soy sauce 2 tbsp tablespoons brown sugar 1 tbsp tablespoon chilli sauce 1 tbsp tablespoon vinegar 2 tsp teaspoons vegetable oil Thumb-sized piece ginger 4 spring onions 200 g pineapple chunks pineapple chunks Rice and greens, to serveDirections
1Mix the steak, soy sauce, sugar, chilli sauce and vinegar together, and set aside for 10 minutes. Heat a wok with one teaspoon of the oil. Lift the steak from the marinade and sear, in batches, and 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 a minute, and 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.
Ingredients
Directions
Mix the steak, soy sauce, sugar, chilli sauce and vinegar together, and set aside for 10 minutes. Heat a wok with one teaspoon of the oil. Lift the steak from the marinade and sear, in batches, and 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 a minute, and 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.