This summer hasn’t been great. I’m not going to bore you with the details, as this is a cooking blog not a diary. But things are on the up. I started an MA and diploma in Multimedia Journalism this week, and can’t wait to get back into writing again after a 2 month long hiatus.
I created this recipe forever ago, ready to share with you, but then life got too much and I completely forgot about. Quite how I forgot about it I don’t know, because it’s the most quickest, easiest and tastiest supper. I for one am a great fan of sweet flavours in savoury food, I always order a fruity Chicken Kashmiri from my local Indian takeaway, and scatter extra pineapple over my pizzas. The fresh pineapple used here adds just the right amount of sweetness, complimenting the beef well.
300g rump steak, thinly sliced
3 tbsp soy sauce
2 tbsp brown sugar
1 tbsp Tabasco sauce
1/2 tbsp rice vinegar
1/2 tbsp rice mirin wine
thumb sized piece of ginger, peeled and sliced into thin matchsticks
handful of mange tout
4 spring onions, thickly sliced
100g pineapple, cut into small pieces
large handful of beansprouts
coriander leaves, to garnish
rice, to serve
splash of olive oil
- Put the beef in a bowl with the soy sauce, sugar, tabasco, vinegar and wine, and marinate for 10 minutes or so.
- Heat the oil in a large deep frying pan, lift the beef from the marinade and add to pan, searing quickly on all sides, before removing to a plate.
- Add the ginger to the pan and fry for a minute, then add the mange tout, before adding the onion, pineapple, beansprouts and any remaining marinade.
- Fry on a high heat, stirring constantly. After a minute add the beef and give everything a good stir.
- Serve over rice, and garnish with the coriander leaves.