Lately I have been enjoying my new wok and this is a recipe that I tried recntly which we really liked. Ok, we loved it. I used freshly sliced pineapple and it was a great mix of sweet and savoury.It is quick and easy to make too! I found this recipe here .
Makes 4 to 6 servings.
Prep time: 15 minutes
Cooking time: 15 to 20 minutes
3 rib-eye steaks, frozen, and cut into 1/4-inch-thick slices
2 1/2 teaspoons kosher salt
3 teaspoons black pepper
2 tablespoons unsalted butter or ghee (I used unsalted butter)
1 tablespoon chile oil
1/2 large yellow onion, coarsely chopped
1 pineapple, peeled, cored and cut into 1-inch-thick chunks
1 green bell pepper, cored, seeded and coarsely chopped
1 tablespoon finely grated fresh ginger
3 garlic cloves, minced
1 1/2 teaspoons ground cumin
1 teaspoon curry powder
1/2 cup pineapple juice
3 tablespoons soy sauce
2 tablespoons turbinado sugar (I used light brown sugar)
2 cups sugar snap peas or snow peas, strings removed (I did not have snow peas so I used regular beans)
4 spring onions or scallions, thinly sliced on the bias (white and green parts)
1/4 cup chopped fresh cilantro
Season the steaks with 2 teaspoons salt and 1 teaspoon pepper, then set aside. Melt the butter with the chile oil in a large sauté pan over medium-high heat. Add the onion and the remaining salt and pepper, then sauté, stirring often, until it begins to soften, about 5 minutes. Toss in the pineapple, bell pepper, ginger, garlic, cumin and curry powder, and cook for about 5 minutes, until the bell peppers soften. Stir in the pineapple juice, soy sauce and sugar. Bring to a simmer and cook for about 2 minutes to thicken the sauce. Increase the heat to high, add the steak and cook for about 1 minute. Stir in the peas and scallions, and cook for about 2 minutes to ensure they are warmed through and softened. Turn off the heat and stir in the cilantro. Serve with white or brown rice.