Pineapple beef

This is a Malaysian recipe, from the January ’16 issue of Jamie’s magazine. As you’ve probably gathered, we love Jamie at the Gin and Supper Club. He’s so versatile, which is reflected in his massive range of books.

Funnily enough, this isn’t actually one of Jamie’s recipe, but Kelis. Kelis who, I hear you ask? Yes, Kelis off of ‘my milkshake brings all the boys to the yard’… seems she’s taken a slight career change.

To start off, season one large rib eye steak and set aside. It’s important not to scrimp on the cut of meat, as the quick cooking time requires a tender steak as opposed to alternatives.

Melt a knob of butter and a splash of olive oil in a large frying pan, with some freshly chopped red chilli. Turn up to a medium heat and add a quarter of a chopped onion and salt and sauté for about five mins.

Toss in half a chopped fresh pineapple. Be sure to cut it out the pineapple to leave two nicely empty halves to use as bowls. Add half a chopped green pepper, a grating of fresh ginger, two chopped garlic cloves, a good sprinkle of ground cumin and half a teaspoon of curry powder. Give it a good stir and let is soften for about five more mins.

Next, stir in the juicy pineapple chunks, a generous splash of soy sauce and a tablespoon of coconut sugar. Let this all simmer away for a couple of minutes, in order to thicken.

Crank up the heat, and throw in the steak cut into strips for one minute. Stir in a big handful of sugar snap peas and two chopped spring onions. The whole lot should be ready to dish up a couple of minutes later.

Stir in a good helping of freshly chopped coriander, and dish up into your beautiful pineapple halves and serve with brown rice.

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