You can use any cut of beef for this incredible recipe that Ive adapted from Ken Homs Travels With a Hot Wok cookbook because the acid in the pineapple breaks down the fibres and tenderises the meat. Ive used rump steak but Kens recipe suggests chuck steak. Just use whatever your budget allows.
2 tbsp soy sauce
Quarter pineapple flesh, finely chopped
2 tbsp Shaosing rice wine
2 tbsp finely chopped garlic
3 tbsp finely chopped spring onions
1 tbsp sesame oil
1 tsp salt
1 tsp freshly ground black pepper or five-pepper mixture
For the peppers
1-2 red peppers, deseeded and sliced
6-8 baby pak choy, leaves separated
1. Cut the steak into 10cm x 4cm pieces. Combine the rest of the ingredients in a bowl and add the beef. Allow to marinate for 1 hour.
2. Preheat the oven grill to high. Take the beef from the marinade and thread onto metal skewers (or pre-soaked bamboo skewers). Reserve the marinade for later.
3. Put the skewers on a grill pan and grill for a few minutes each sides.
4. Heat a large frying pan or wok and add 1 tbsp oil. Stir fry the pepper strips and pak choy, then add the reserved marinade. Cook for a couple of mins and serve with the beef.