1 green capsicum, deseeded and cut into small pieces
80g pickled ginger
Salt
Marinade:
2 tsp GF soy sauce
1 tsp cornstarch
1 tsp honey
Sauce:
2 tbsp water
1 tsp cornstarch
1 tsp GF soy sauce
2 tsp honey
1 tsp tomato paste (Christine's recipes asks for 2 tsp of ketchup)
Instructions
Mix together the marinade for the beef. Add in the beef and leave aside for 15 minutes.
Prepare all the vegetables and make the sauce.
Heat wok on high heat. Saute garlic, chili.
Add in the capsicum and season with salt.
Stir in pineapples. Push the vegetables to one side of the pan, and carefully lay your beef slices. You will not have space to cook all the beef at first, so add in as much as you can first. The beef will cook very quickly, so once you see it browning (1 minute) immediately pick it up and set it top of the pineapple mixture to stop the cooking and so you have space to add in more beef. The beef will still be slightly raw, but thats ok because it will cook in the sauce later!
Once you are done, pour in the sauce and add in the pickled ginger. Stir till your sauce reaches desired consistency.
The beef should be just perfectly cooked. Serve immediately with steamed rice. Garnish with scallions.
Notes
Paleo/ Grain-Free: Use coconut aminos instead of soy sauce. The flavor may change, so you have to adjust accordingly.
Recipe by Unconventional Cooks at https://unconventionalcooks.com/2016/02/29/2573/