Beef with chinese pickles and pineapple (Chinese cooking for Australians)

 

For 4 servings

• 375 gr fillet or frying steak
• 30 ml meat marinade (recipe below)
• 10 ml cornflour
• 2 shallots, cut into 1 inch (2.5 cm) pieces
• 8 slices fresh ginger, thinly sliced
• ½ red chilli, minced
• 30 gr Chow Chow or Chinese pickles, shredded
• 90 gr canned pineapple chunks, drained
• 45 ml vegetable oil

Sauce

• 60 ml beef stock
• 45 ml pineapple juice
• 5 ml cornflour

Preparation

1. Sliced well-chilled beef thinly across the grain, then cut into ¾ inch (2 cm) strips ; place in a bowl, add meat marinade and cornflour, mix well and leave for 45 minutes.
2. Mix sauce ingredients in a bowl.

Cooking

1. Heat oil in a wok and fry drain beef until the color changes, about 2 minutes ; add shallot, ginger and chilli and stir-fry for 30 seconds more.
2. Add sauce and reserved marinade and stir-fry until the sauce thickens ; check seasonings.
3. Add shredded Chow Chow or pickles and pineapple chunks and heat through.
4. Surround with wedges of pineapple and sprigs of fresh parsley or coriander.

Meat marinade (Makes about 250 ml)

• 45 ml vegetable oil
• 45 ml water
• 30 ml dry sherry
• 30 ml light soy sauce
• 15 ml dark soy sauce
• 7 ml sesame oil
• 5 ml salt
• 10 ml sugar
• 2 ml white pepper
• 8 slices fresh ginger, minced
• 2 cloves garlic, minced

1. Measure ingredients into screw-top jar.
2. Shake well and keep refrigerate until needed.

BON APPÉTIT