Beef with Pineapple

Name: Beef with Pineapple
Cuisine: Chinese
Ingredients: ¾ teaspoon cornstarch dissolved in 2 tablespoons water; 2 teaspoons Shaoxing wine or medium-dry sherry; 4 large rounds of fresh pineapple, ½ inch thick, cored and cut into chunks; 5½ tablespoons vegetable oil; Small pinch salt; ½ teaspoon salt; 8 thin slices peeled fresh ginger, cut into very fine silky strips; 1½ teaspoons cornstarch; 1 tablespoon Shaoxing wine or medium-dry sherry; 1 pound rump steak or skirt, trimmed and cut across the grain into rectangular slices about ¾ x 1½ inches and ¼ inch thick; 2 large garlic cloves, cut diagonally into thin slices; 1 teaspoon sesame oil; 1-2 tablespoons water; 3 scallions, cut into 1-inch sections, white and green parts separated; 1 tablespoon thick soy sauce; About 2 teaspoons sugar; ¼ teaspoon sugar

Preparation info

Difficulty
Medium

Appears in

Homestyle Chinese Cooking

By Yan-Kit So

Published 1997

About

Because of the warm climate in South China, tropical fruits abound, and it is not unusual to combine fruit with meat or poultry. Pineapples and mangoes are favorites with beef, affecting an appetizingly sweet-and-sour taste in the dish.

Ingredients

4 large rounds of fresh pineapple, ½ inch thick, cored and cut into chunks
Small pinch

Asia
China
Starter

Method

Taste the pineapple for acidity, then add the salt and sugar accordingly. Mix well and leave to stand for 30 minutes or longer.
Marinate the beef. Add the salt, sugar, soy sauce, pepper, wine or sherry and cornstarch to the beef and stir in the same direction to coat. Add the water, 1 t