Categories
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Pan-Seared Beef with Ginger, Pineapple & Chili |
Yield:4
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INGREDIENTS: |
| 4 |
lean beef steaks (such as rump, sirloin, or fillet), 3 1/2 oz each |
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| 2 tbsp |
ginger wine |
|
| 1 in piece |
fresh ginger root, finely chopped |
|
| 1 |
garlic clove, crushed |
|
| 1 tsp |
ground chili |
|
| 1 tsp |
vegetable oil |
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salt and pepper |
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red chili strips, to garnish |
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freshly cooked noodles, to serve |
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| 2 |
scallions, shredded, to serve |
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FOR THE RELISH |
|
| 8 oz |
fresh pineapple |
|
| 1 |
small red bell pepper |
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| 1 |
red chili |
|
| 2 tbsp |
light soy sauce |
|
| 1 piece |
preserved ginger in syrup, drained and chopped |
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DIRECTIONS:
- Trim any excess fat from the beef. Using a meat mallet or covered rolling pin, pound the steaks until 1/2 in thick. Season on both sides and place in a shallow dish.
- Mix the ginger wine, ginger root, and chili and pour over the meat. Cover and chill for 30 minutes.
- Meanwhile, make the relish. Peel and finely chop the pineapple and place it in a bowl. Halve, seed, and finely chop the bell pepper and chili. Stir it into the pineapple, together with the soy sauce and preserved ginger. Cover and chill until required.
- Brush the ridged skillet with the oil and heat until very hot. Drain the beef and add to the pan, pressing down to seal. Lower the heat and cook for 5 minutes. Turn the steaks over and cook for 5 minutes.
- Drain the steaks on paper towels and transfer to serving plates. Garnish with chili strips, and serve with noodles, scallions, and the relish.
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