Ingredients:
- 1 - 1 1/4 ib (500 - 625 g) flank steak;
- 3/4 lb (375 g) young ginger, thinly slice;
- 2 cloves garlic;
- 1 cup canned pineapple slice in juice;
- 2 tablespoons vegetable oil;
- 2 tablespoons sea salt.
For marinate
- 1/4 teaspoon corn starch;
- 1 teaspoon Liquid Aminos (a healthier version of soy sauce can be find in health food store or upscale supermarket);
- 1 teaspoon dark soy;
- A pinch cane sugar.
For thickening sauce
- 1 teaspoon corn starch;
- 1/2 teaspoon cane sugar;
- 1 teaspoon Liquid Aminos;
- 1 teaspoon dark soy;
- 1/4 cup (60 ml) water.
Recipe:
Serving for 2
- Thinly slice flank steak;
- Marinate, set aside;
- Chop garlic;
- Clean young ginger, cut into long thin slices;
- Add 2 tablespoons sea salt and let it sit for 20 minutes;
- Rinse off salt and soak for 5 - 10 minutes;
- Pat dry and wrap in paper towel;
- Add 1 tablespoon vegetable oil to a large sauté pan/wok over medium high heat;
- Sauté garlic;
- Add young ginger and let it cook for 2 minutes;
- Cover for 1 minute;
- Take ginger out and set aside;
- Add 1 teaspoon vegetable;
- Add drained pineapple and sauté lightly;
- Take pineapple out and set aside;
- Add 1 teaspoon vegetable;
- Stir in flank steak until change color;
- Add 2 tablespoons pineapple juice;
- Cover for a minute;
- Add thickening sauce;
- When it thickens, add young ginger and pineapple back;
- Mix and plate, serve hot.