Ingredients
Serves 4
To marinade the beef:
450g steak strips
1 tbsp light soy sauce
2 tsp baking soda
1 tsp cornflour
Salt and pepper
Small bunch spring onions, sliced
2 peppers, sliced
1 small tin (220g) pineapple slices, cut into small
chunks
6-7 mushrooms, sliced
For the sauce:
4 tbsp honey
4 tbsp sweet chilli sauce
4 tbsp soy sauce (I used 2 light, 2 dark)
3-4 tbsp juice of the tinned pineapple
2 tsp cornflour
l tsp onion granules
Pinch chilli flakes (add more if you like it hotter)
Methood
Marinade the beef in a bowl for 10 minutes or up to an hour in advance.
Spray a large non-stick pan with oil over a high heat.
Cook the beef for 1-2 mins each side until
brown – I did this in two batches as you don’t
want to overcrowd the pan.
Remove and set aside.
Reduce the heat to medium-high. Add the peppers and mushrooms into the pan and cook for 3-4 minutes. Add the spring onions and cook for a further minute.
