Beef

1. Slice the 500 gr top side beef or rump steak into very thin strips across the grain.
2. The thinner you slice, the more tender it’ll be.
3. Sprinkle 1 tsp bicarbonate of soda evenly over the beef and gently toss.
4. Let it sit for 10 min. This step tenderizes the meat.
5. After 10 min, rinse the beef thoroughly under cold running water until all traces of bicarbonate of soda are gone.
6. Pat completely dry with a paper towel. If it’s wet, it won’t sear properly.
7. In a bowl, combine the rinsed beef with 1 tsp corn flour, 1 tsp salt, 1 tsp minced garlic and ginger, 1 tsp sugar, 1 Tbsp oil, 1 Tbsp shaoxing rice wine, and 1 Tbsp soya sauce.
8. Mix well and let marinate for 15 minutes while you prep the vegetables.

Vegetables

1. Slice 1 small onion into chunky wedges.
2. Cut 1/2 green pepper and 1/2 red pepper into chunks.
3. Slice 1 small cucumber diagonally into bite-sized pieces.
4. Measure out 1/2 cup of fresh pineapple pieces.
5. Keep everything ready before you start cooking because once the wok heats up, it moves fast.

Pineapple Beef

1. Heat 1 Tbsp oil in a wok over high heat.
2. Add the sliced onion with a small pinch of salt and stir fry for 1 min.
3. Add the green and red pepper chunks with another small pinch of salt and stir fry 1 minute more.
4. Remove and set aside so they stay crisp.
5. Add the sliced cucumber and 1/2 cup fresh pineapple pieces to the wok.
6. Stir fry 1 minute just to warm them through. Remove and set aside.
7. Add 2 Tbsp oil to the wok.
8. Make sure it’s properly hot before adding the marinated beef in a single layer.
9. Let it sear untouched for 1 minute, flip, cook another 1 minute, then stir-fry until the color just changes. Don’t overcook it or it’ll toughen.
10. Push the beef to the sides of the wok.
11. Stir the prepared sauce again and pour the 1/2 cup pineapple juice mixture into the center.
12. Let it come to a boil so the 1 tsp corn flour activates and thickens.
13. Once thickened and glossy, mix the beef through the sauce.
14. Return all vegetables and pineapple to the wok and toss quickly to coat.
15. Taste and adjust salt if needed.
16. Garnish with chopped spring onion and serve immediately.

Egg Fried Rice

1. Heat 1/2 Tbsp oil in a wok over medium-high heat.
2. Add 1/2 cup frozen peas and 1/4 cup grated carrot with a small pinch of salt.
3. Stir fry 1 minute.
4. Add the 4 slices of chopped cooked ham if using.
5. Add 2 1/2 cups cooked rice. Break up any clumps and stir fry 2 to 3 minutes until heated through.
6. Remove and set aside.
7. Add a little more oil if needed.
8. Add 100 gr bean sprouts and stir fry for 1 minute. Remove.
9. Pour in the 3 lightly beaten eggs.
10. Let them sit for a few seconds, then gently draw them toward you with a spatula to form soft curds. Don’t overcook.
11. Push the egg to the side.
12. Return rice and bean sprouts to the wok.
13. Add 1 tsp salt, 1 tsp light soya sauce, and 1 tsp sesame oil. Toss everything together until evenly coated and heated through.
14. Add 3 chopped spring onions last and give it one final toss.
15. Serve hot with the pineapple beef.