Serves 4
Hands-on time: 20 minutes
Hands-off time: 15 minutes
INGREDIENTS
1 cup Selati Golden Brown Sugar
5 tbsp cornflour
⅔ cup white vinegar
½ cup tomato sauce
2 tbsps soy sauce
1 tray (400g) beef strips
½ tsp each salt & pepper, to season
¼ cup oil, of choice
1 green/red bell pepper, cubed
1 white onion, cubed
1 cup cubed pineapple (optional)
Serving suggestion: Spring onion, sliced
Toasted sesame seeds
Jasmine rice
METHOD
1. Place a medium-sized pot over medium heat. To make the sweet and sour sauce, add the Selati Golden Brown Sugar, 2 tablespoons of cornflour, ½ cup of water, vinegar, tomato sauce, and soy sauce. Whisk continuously for 2-3 minutes or until the sauce bubbles and thickens. Set aside until needed.
2. In a large bowl, season the beef strips with salt and pepper and coat the beef with the remaining 3 tablespoons of cornflour. *Chef’s Tip: Alternatively, swop the beef for your protein of choice!
3. Add the oil to a large pan or wok over high heat. Add the beef strips to the pan and sauté for 3-4 minutes until the beef is just cooked and crispy. Remove the beef from the pan and set aside until needed. *Chef’s Tip: Coating the beef in cornflour before frying will result in crispy beef strips!
4. Add the peppers, onions and optional pineapple to the pan and stir-fry for 2-3 minutes or until the vegetables are cooked, yet still crisp.
5. Add the crispy beef along with the sweet and sour sauce to the vegetables and allow to simmer for about 1 minute, stirring frequently.
6. Garnish the dish generously with sliced spring onion and sprinkle with toasted sesame seeds. Serve with Jasmine rice and ENJOY!
