GINGER AND PINEAPPLE BEEF
1 pound beef steak
FOR THE MARINADE:
2 teaspoons light soy sauce
1 teaspoon sugar
1 teaspoon cornstarch dissolved in 1 tablespoon water
1 teaspoon oil
FOR THE STIR-FRY:
8-ounce can pineapple rings
1 tablespoon oil
Heaping 1/2 cup pickled ginger
1 scallion, chopped into 1-inch pieces
Cut beef into thin slices across the grain so it's more tender. Put into a bowl, add marinade ingredients and stir.
Drain juice from pineapple and cut each of the rings into 6 pieces; set aside.
Heat wok, add oil and swirl it around to cover entire surface. Add beef and stir-fry 1 minute.
Add pineapple pieces and sliced ginger, and stir-fry for 2 minutes.
Add scallion and quickly stir it in; transfer to a heated plate and serve.
Servings: 4
Source: The Feng Shui Kitchen by Master Lam Kam Chuen with Lam Kai Sin
1 pound beef steak
FOR THE MARINADE:
2 teaspoons light soy sauce
1 teaspoon sugar
1 teaspoon cornstarch dissolved in 1 tablespoon water
1 teaspoon oil
FOR THE STIR-FRY:
8-ounce can pineapple rings
1 tablespoon oil
Heaping 1/2 cup pickled ginger
1 scallion, chopped into 1-inch pieces
Cut beef into thin slices across the grain so it's more tender. Put into a bowl, add marinade ingredients and stir.
Drain juice from pineapple and cut each of the rings into 6 pieces; set aside.
Heat wok, add oil and swirl it around to cover entire surface. Add beef and stir-fry 1 minute.
Add pineapple pieces and sliced ginger, and stir-fry for 2 minutes.
Add scallion and quickly stir it in; transfer to a heated plate and serve.
Servings: 4
Source: The Feng Shui Kitchen by Master Lam Kam Chuen with Lam Kai Sin
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