Serves 4⁠
Hands-on time: 20 minutes⁠
Hands-off time: 15 minutes⁠
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INGREDIENTS⁠
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1 cup Selati Golden Brown Sugar⁠
5 tbsp cornflour⁠
⅔ cup white vinegar⁠
½ cup tomato sauce⁠
2 tbsps soy sauce⁠
1 tray (400g) beef strips⁠
½ tsp each salt & pepper, to season⁠
¼ cup oil, of choice⁠
1 green/red bell pepper, cubed ⁠
1 white onion, cubed⁠
1 cup cubed pineapple (optional)⁠
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Serving suggestion:⁠
Spring onion, sliced⁠
Toasted sesame seeds⁠
Jasmine rice⁠
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METHOD⁠
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1. Place a medium-sized pot over medium heat. To make the sweet and sour sauce, add the Selati Golden Brown Sugar, 2 tablespoons of cornflour, ½ cup of water, vinegar, tomato sauce, and soy sauce. Whisk continuously for 2-3 minutes or until the sauce bubbles and thickens. Set aside until needed.⁠
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2. In a large bowl, season the beef strips with salt and pepper and coat the beef with the remaining 3 tablespoons of cornflour. *Chef’s Tip: Alternatively, swop the beef for your protein of choice!⁠
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3. Add the oil to a large pan or wok over high heat. Add the beef strips to the pan and sauté for 3-4 minutes until the beef is just cooked and crispy. Remove the beef from the pan and set aside until needed. *Chef’s Tip: Coating the beef in cornflour before frying will result in crispy beef strips! ⁠
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4. Add the peppers, onions and optional pineapple to the pan and stir-fry for 2-3 minutes or until the vegetables are cooked, yet still crisp.⁠
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5. Add the crispy beef along with the sweet and sour sauce to the vegetables and allow to simmer for about 1 minute, stirring frequently.⁠
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6. Garnish the dish generously with sliced spring onion and sprinkle with toasted sesame seeds. Serve with Jasmine rice and ENJOY! ⁠