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!
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.
2 Add sugar, fish sauce, and lemon juice. Simmer, stirring occasionally, until sugar has fully dissolved and sauce has become slightly thick.
3 Add beef. Once cooked and sauce coats the back of a spoon, add pineapple chunks. Stir gently. Set aside.
4 Separate the leaves of the bokchoy; wash and dry. Steam until tender.
5 To serve, fill four bowls with rice. Arrange bokchoy leaves then top with caramelized beef and pineapple.
Photography by Miguel Nacianceno | Food Styling by Angelo Comsti | Prop Styling by Rachelle Santos | Props from the Yummy Prop Library and stylist's own
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