Steak, pineapple and red pepper stir-fry

serves 4

preparation time:
5 minutes

cooking time:
15 minutes

ingredients

238g pack The Co-operative rump steak
2cm (3/4 in) piece root ginger
15ml (1 tbsp) garlic infused in olive oil
30ml (2 tbsp) dark soy sauce
1 x 227g can pineapple slices in pineapple juice
1 red pepper
1 x 170g pack mange tout
1 x 170g pack trimmed green beans

method

Slice the beef thinly, removing any excess fat. Place in a bowl. Peel and grate the ginger, add to the bowl with the olive oil and soy sauce, and stir until the beef is coated. Marinate for 10 minutes.

Quarter the pineapple slices, reserving the juice. Core, deseed and slice the pepper.

Heat a wok or large non-stick frying pan. Add the beef with the marinade. Cook for a few minutes, stirring, then add the red pepper, mange tout and beans with the remaining pineapple juice. Continue to cook for several minutes.

The vegetables should still be a little crunchy. Serve in bowls with rice.