Beef with Pickled Ginger and Pineapple (Serves 2 to 3)

Ingredients

230g beef fillet, thinly sliced
120g pineapple, wiped dry and cut into small pieces
80g Pat Chun Pickled Young Ginger, drained of vinegar
½ green bell pepper, seeded and diced
½ red bell pepper, seeded and diced
1 clove garlic, sliced
1 tsp salt
2 tsp cooking oil

Marinade

1 tsp Pat Chun Gourmet Light Soy Sauce
1 tsp Pat Chun Gourmet Dark Soy Sauce
1 tsp corn starch
¼ tsp sugar
½ tsp Pat Chun Chinese rice wine
½ tsp Pat Chun Pure Sesame Oil

Sauce

1 tsp Pat Chun Gourmet Dark Soy Sauce
½ tsp Pat Chun White Rice Vinegar 2.5%
½ tsp corn starch
¼ tsp sugar
3 tbsp water

Preparation

1. Marinate beef fillet for 2 hours. Deep fry in warm oil until just cooked.
2. Stir-fry Pat Chun Pickled Young Ginger, green peppers, red peppers and pineapple in 1 tbsp of oil for a short while. Add pinch of salt. Mix well. Remove from wok or pan.
3. Sauté garlic in 1 tbsp of oil. Return beef fillet and ingredients to wok or pan. Stir in Sauce. Heat through and serve.