Summary

Ingredients

• 500 g rump steak (s)
• 2 cloves garlic
• 1 piece (s) ginger, the size a thumb
• 1 can pineapple, cut into pieces
• 2 leeks
• 10 mu-err mushrooms (Chinese cloud ear mushrooms)
• Rice wine or dry sherry
• 2 teaspoons cornstarch
• soy sauce
• Sambal Oelek
• possibly five-spice powder (Chinese spice)
• Peanut oil for frying
• Vegetable broth

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Instructions

1. Cut the rump steak into strips. For the marinated method: combine with 3 tablespoons soy sauce and 3 tablespoons rice wine or sherry, then refrigerate for at least 30 minutes. For the spiced method: season with five-spice powder and salt, then coat lightly in cornstarch.
2. Soak the cloud-ear mushrooms in warm water for 10-15 minutes until softened. Drain and cut into strips.
3. Heat peanut oil in a wok over high heat. Working in batches to avoid crowding, sear the beef strips for 2-3 minutes until browned. Remove to a plate and set aside.
4. Add the finely diced garlic and ginger to the wok over medium-high heat and fry for 30 seconds to 1 minute until fragrant.
5. Add the sliced leek and mushroom strips. Stir-fry for 2-3 minutes.
6. Return the beef to the wok. Add vegetable broth and rice wine or sherry to deglaze. Bring to a simmer.
7. Mix 1-2 teaspoons cornstarch with a little pineapple juice from the can to form a slurry. Stir into the sauce and bring to a boil. Simmer for 1-2 minutes until thickened.
8. Add the pineapple pieces and heat through for 1-2 minutes. Season to taste with sambal oelek and soy sauce.
9. Serve over fragrant rice or with Chinese noodles prepared by soaking in boiling water for 5 minutes until tender.