4 cm piece ginger
2 tbsp salt-reduced soy sauce
¼ cup mirin
3 cloves garlic
2 tbsp chopped pineapple
2 tsp chilli flakes
2 tbsp golden caster sugar
3 tsp sesame oil
500 g beef sirloin steak or rump steak, trimmed, thinly sliced
1 onion, thinly sliced
1 tbsp toasted sesame seeds
2 green shallots, sliced
1 cup (200g) basmati rice, steamed
2 cups steamed green beans, to serve (optional for a complete meal)
- To make marinade, put ginger, soy, mirin, garlic, pineapple, chilli, sugar and 1 tsp of the sesame oil in a food processor. Blend until fine. Pour into a large bowl, add steak. Mix then cover bowl and set aside at room temp for 15 minutes to marinate.
- Meanwhile, heat remaining sesame oil in a large wok or frying pan over a high heat until very hot. Add onion and stir-fry for 2 minutes or until beginning to soften.
- Add beef and marinade. Cook, stirring constantly, for 5 minutes or until cooked through. Sprinkle with sesame seeds and shallots. Serve with rice and green beans, if using.