Summary

Ingredients

• 300 g beef, tender, cut into strips
• 2 clove (s) garlic, chopped
• 0.5 teaspoon ½ ginger powder
• 6 tablespoon soy sauce, light
• 2 tablespoon sauce, Chinese (hoisin sauce)
• 2 tablespoon honey
• 0.25 liter ¼ chicken broth
• 2 tablespoon cornstarch
• 4 tablespoon pineapple juice
• 3 tablespoon sugar
• 3 tablespoon vinegar
• 2 tablespoon ketchup
• 2 tablespoon sherry
• salt and pepper
• 2 onion (s), cut into wedges
• 1 bell pepper (s), diced
• 1 small Tin / n pineapple (pieces)
• Oil (sesame oil)

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Instructions

1. Mix the garlic, ginger, 4 tablespoons of light soy sauce, hoisin sauce and honey and marinate the beef with it for about ½ hour.
2. Beat the chicken stock with the cornstarch until smooth. Add the pineapple juice, sugar, vinegar, ketchup, 2 tablespoons light soy sauce and sherry to the chicken stock.
3. In portions, the pickled meat is briefly fried in sesame oil in the wok, removed and set aside. When all the meat is seared, the onions cut into wedges and the pepper pieces are fried in the oil and then the meat is added again. Now the chicken broth is poured into it. Always stir until the cornstarch is thickened. Finally, season with salt and pepper and add the pineapple pieces from the tin.
4. If you want, you can also add morels and / or bamboo shoots.
5. I serve with rice.