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Pineapple, beef & ginger stir-fry

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

  • Prep: 15 mins
    Cook: 10 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 267
  • Carbohydrates 18
  • Saturated Fat 5
  • Sugar 18
  • Protein 22
  • Fat 12
  • Fibre 1
  • Salt 2.4

Nutrition per serving

  • Calories 267
  • Carbohydrates 18
  • Saturated Fat 5
  • Sugar 18
  • Protein 22
  • Fat 12
  • Fibre 1
  • Salt 2.4

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)

Method

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

  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.

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