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| Ginger Beef with Chili
4 lean beef steaks (rump, sirloin or fillet), about 3 /12ounces each
2tablespoons of ginger wine
1 inch piece of fresh ginger root, finely chopped
1 garlic clove, crushed
1 teaspoon of ground chili
1 teaspoon of vegetable oil
salt and pepper
red chile strips to garnish
To serve:
freshly cooked noodles
2 scallions, shredded
relish
8 ounces of fresh pineapple
1 small red bell pepper
1 red chile
2 tablespoons of light soy sauce
1 piece stem ginger in syrup, drained and chopped |
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Trim any excess fat from beef if necessary. Using a meat mallet or covered rolling pin, pound the steaks until they are approximately 1/2 inch thick. Season on both sides and place in a shallow dish.
Mix the ginger wine, ginger, garlic and chile and pour over the meat. Cover and marinate, chilled, for 30 minutes.
Meanwhile make the relish. Peel and finely chop the pineapple and place it in a bowl. Halve, deseed and chop the bell pepper and chile finely. Stir into the pineapple together with the soy sauce and stem ginger. Cover and chill until required.
Brush a broiler pan with the oil and heat until very hot. Drain the steaks and add to the pan, pressing down to seal. Lower the heat and cook for 5 minutes. Turn the steaks over and cook or an additional 5 minutes.
Drain the steaks on paper towels and transfer to serving plates. Garnish with chile strips and serve with noodles, scallions and the relish.
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