Beef with Pickled Ginger and Pineapple

Ingredients

230g beef fillet, thinly sliced
120g pineapple, wiped dry and cut into small pieces
80g Pat Chun Pickled Young Ginger, drained of vinegar
1/2 green bell pepper, seeded and diced
1/2 red bell pepper, seeded and diced
1 clove garlic, sliced

Marinade:
1 teaspoon Pat Chun Light Soy Sauce
1 teaspoon Pat Chun Dark Soy Sauce
1 teaspoon corn starch
1/4 teaspoon sugar
1/2 teaspoon Chinese rice wine
1/2 teaspoon Pat Chun Sesame Oil

Sauce:
1 teaspoon Pat Chun Dark Soy Sauce
1/2 teaspoon Pat Chun Rice Vinegar
1/2 teaspoon corn starch
1/4 teaspoon sugar
3 tablespoons water

Preparation

Marinate beef fillet for 2 hours. Deep fry in warm oil until just cooked.
Stir-fry Pat Chun Pickled Young Ginger, green peppers, red peppers and pineapple in 1 tablespoon of oil for a short while. Add pinch of salt. Mix well. Remove from wok or pan.
Sauté garlic in 1 tablespoon of oil. Return beef fillet and ingredients to wok or pan. Stir in Sauce. Heat through and serve.

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