Ingredients
Serves 4
To marinade the beef:
450g steak strips
1 tbsp light soy sauce
2 tsp baking soda
1 tsp cornflour
Salt and pepper
Small bunch spring onions, sliced
2 peppers, sliced
1 small tin (220g) pineapple slices, cut into small
chunks
6-7 mushrooms, sliced
For the sauce:
4 tbsp honey
4 tbsp sweet chilli sauce
4 tbsp soy sauce (I used 2 light, 2 dark)
3-4 tbsp juice of the tinned pineapple
2 tsp cornflour
l tsp onion granules
Pinch chilli flakes (add more if you like it hotter)
Methood
Marinade the beef in a bowl for 10 minutes or up to an hour in advance.
Spray a large non-stick pan with oil over a high heat.
Cook the beef for 1-2 mins each side until
brown - I did this in two batches as you don't
want to overcrowd the pan.
Remove and set aside.
Reduce the heat to medium-high. Add the peppers and mushrooms into the pan and cook for 3-4 minutes. Add the spring onions and cook for a further minute.
Serve with rice and enjoy!
Make the sauce in a bowl and add to the pan.
Simmer until it bubbles and starts to thicken.
Then add the cooked beef back into the pan
along with the chopped pineapple chunks and heat through.
