Caramelized Beef and Pineapple

The wonderful flavors of the orange peel and cinnamon add a delicious dimension to this dish.


March 2012 | By Angelo Comsti
Caramelized Beef and Pineapple
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at a glance

Main Ingredient

Beef

Type

Main Dishes

Preparation Time

00:00:00


Date Published

March 2012

The wonderful flavors of the orange peel and cinnamon add a delicious dimension to this dish. You'll be digging into your bowl with gusto!

Serves
Prep Time
5 minutes 
Cooking Time
25 minutes

 

1/2 cup light soy sauce
2 cloves garlic, peeled and smashed
peel from 1 orange
1/2 tablespoon black peppercorns
1 cinnamon bark
1/4 cup brown sugar
1 1/2 tablespoons fish sauce (patis)
juice from half a lemon
1/2 kilo beef sirloin or tenderloin,
      sliced into 1 1/2-inch cubes
1 (234-gram) can pineapple chunks, drained
1 bunch bokchoy
steamed rice, to serve

 

1  In a saucepan, combine soy sauce, garlic, orange peel, peppercorns, and cinnamon. Bring to a boil then simmer for 10 minutes. Strain the liquid and return it to the pan.

Add sugar, fish sauce, and lemon juice. Simmer, stirring occasionally, until sugar has fully dissolved and sauce has become slightly thick.

Add beef. Once cooked and sauce coats the back of a spoon, add pineapple chunks. Stir gently. Set aside.

Separate the leaves of the bokchoy; wash and dry. Steam until tender.

To serve, fill four bowls with rice. Arrange bokchoy leaves then top with caramelized beef and pineapple.

 



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