Stir-fried Beef Sirloin with Pickled Ginger and Pineapple 甜酸薑菠蘿炒西冷牛肉

Tender slices of beef sirloin are stir-fried with the unique tang of pickled ginger and the sweet-tart freshness of pineapple chunks, creating a vibrant and appetizing Cantonese dish.

Nutrition (per serving)

Ingredients

• 300g beef sirloin, thinly sliced against the grain
• 150g fresh pineapple, cut into chunks (or canned, drained)
• 50g pickled ginger, sliced or julienned
• 1 medium bell pepper (any color), deseeded and cut into chunks
• 2 cloves garlic, minced
• 2 tbsp vegetable oil
• 1 tbsp light soy sauce (for marinade)
• 1 tbsp Shaoxing wine (for marinade)
• 1 tsp sesame oil (for marinade)
• 1/4 tsp white pepper (for marinade)
• 1 tsp cornstarch (for marinade)
• 1 tbsp light soy sauce (for sauce)
• 1 tbsp oyster sauce (for sauce)
• 1 tsp sugar (for sauce)
• 3 tbsp water or beef broth (for sauce)
• 1 tsp cornstarch (for sauce)

Steps

1. Marinate the thinly sliced beef sirloin with light soy sauce, Shaoxing wine, sesame oil, white pepper, and cornstarch for at least 15 minutes.
2. Prepare the sauce by combining light soy sauce, oyster sauce, sugar, water or beef broth, and cornstarch in a small bowl. Stir well.
3. Heat vegetable oil in a wok over high heat. Add the marinated beef and stir-fry quickly until it is about 80% cooked, about 1-2 minutes. Remove the beef from the wok and set aside.
4. In the same wok, add minced garlic and bell pepper chunks. Stir-fry for 1-2 minutes until the bell peppers are slightly tender-crisp.
5. Add the pineapple chunks and sliced pickled ginger to the wok. Stir-fry for 1 minute.
6. Return the partially cooked beef to the wok. Pour in the prepared sauce.
7. Stir-fry continuously for 1-2 minutes until the sauce thickens and coats the beef and vegetables evenly.
8. Serve immediately with steamed rice.

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