1 pineapple, peeled, cored and cut into 2.5cm chunks
1 tsp curry powder
1 green pepper,cored, deseeded and roughly chopped
3 tbsp soy sauce
1 tablespoonpeeled, finelygrated fresh ginger
g fresh coriander, chopped
3 garlic cloves, very finely chopped
1/2 tsp ground cumin
ml pineapple juice
2 tbsp demerara sugar
g sugar snap peas or mangetout, strings removed
4 spring onions,thinly sliced on the bias (white and green parts)
g Steamed white or brown rice for serving
Method
1
Step 1
Season the steaks with 2 teaspoons of the salt and 1 teaspoon of the pepper and set aside.
2
Step 2
Melt the butter with the chilli oil in a large sauté pan over a medium-high heat. Add the onion, season with the remaining ½ teaspoon salt and sauté, stirring often, for about 5 minutes until it begins to soften.
3
Step 3
Toss in the pineapple, green pepper, ginger, garlic, cumin and curry powder and cook for about 5 minutes until the pepper softens.
4
Step 4
Stir in the pineapple juice, soy sauce and sugar. Bring to a simmer and cook for about2 minutes to thicken the sauce.
5
Step 5
Increase the heat to high, add the steak and cook for about 1 minute. Stir in the peas and spring onions and cook for about 2minutes to warm them through and take off the raw edge.
6
Step 6
Turn off the heat and stir in the coriander. Serve with white or brown rice.
Ingredients
3 rib-eye steaks, frozen and sliced
5 mm thick
2.5 tsp sea salt
3 tsp black pepper
23 g unsalted butter or ghee
1 tbsp chilli oil
1/2 large yellow onion, roughlychopped
1 pineapple, peeled, cored and cut into 2.5cm chunks
1 tsp curry powder
1 green pepper,cored, deseeded and roughly chopped
3 tbsp soy sauce
1 tablespoonpeeled, finelygrated fresh ginger
10 g fresh coriander, chopped
3 garlic cloves, very finely chopped
1/2 tsp ground cumin
120 ml pineapple juice
2 tbsp demerara sugar
225 g sugar snap peas or mangetout, strings removed
4 spring onions,thinly sliced on the bias (white and green parts)