400g rump steaks, thinly sliced

3 tbsp gluten free soy sauce

2 tbsp soft brown sugar

1 tbsp red chili puree

1 tbsp rice wine vinegar

2 tsp vegetable oil

thumb-sized piece ginger, cut into fine matchsticks

4 scallions green end only

200g/7oz pineapple, cut into chunks

handful coriander leaves, to serve

rice and greens, to serve (optional)



Mix the steak, soy sauce, sugar, chili sauce and vinegar together, and set aside for 10 mins. Heat a wok with 1 tsp of the oil.

Lift the steak from the marinade and sear, in batches, then remove. Add a bit more oil and fry the ginger until golden. Add the scallions and pineapple, and return the steak to the pan.

Stir to heat through for 1 min, then add any remaining marinade. Keep stirring until the marinade becomes thick and everything is hot. Serve sprinkled with coriander, and with rice and greens, if you like

Recipe adapted from: Good Food

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