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.
01Ingredients
- 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)
Nutrition (per serving)385kcal
- Protein32.5g
- Carbs18.5g
- Fat20g
Fiber 1.5 gSodium 875 mg
02Steps
- Marinate the thinly sliced beef sirloin with light soy sauce, Shaoxing wine, sesame oil, white pepper, and cornstarch for at least 15 minutes.
- Prepare the sauce by combining light soy sauce, oyster sauce, sugar, water or beef broth, and cornstarch in a small bowl. Stir well.
- 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.
- 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.
- Add the pineapple chunks and sliced pickled ginger to the wok. Stir-fry for 1 minute.
- Return the partially cooked beef to the wok. Pour in the prepared sauce.
- Stir-fry continuously for 1-2 minutes until the sauce thickens and coats the beef and vegetables evenly.
- Serve immediately with steamed rice.
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