Sweet pineapple is combined with salty soy sauce in a delicious marinade for these sirloin steak canapés - great for a party buffet
- 300g sirloin steak, fat removed
- 2 tbsp soy sauce
- 2 tbsp golden caster sugar
- 2 tbsp mirin
- thumb-sized piece ginger, peeled and sliced
- 2 garlic cloves
- 50g chopped fresh pineapple
- 1 tsp chilli flakes or Korean chilli powder
- 1 tbsp sesame oil, plus extra for frying
- lettuce leaves, to serve
- toasted sesame seeds, to serve
- spring onions, thinly sliced, to serve
- 2 tbsp sriracha or other chilli sauce
- 2 tbsp kecap manis (Indonesian sweet soy sauce)
- juice 1 lime
MethodMeanwhile, make a marinade. Put the soy, sugar, mirin, ginger, garlic, pineapple, chilli flakes and oil in a food processor. Blitz until smooth, then pour into a bowl.
- 4cm/1 ½ in piece of ginger
- 4 tbsp soy sauce
- 4 tbsp mirin
- 3 garlic cloves
- 2 tbsp chopped pineapple
- 2 tsp red chilli flakes or Korean chilli powder
- 3 tbsp golden caster sugar
- 3 tsp sesame oil
- 500g sirloin or rump steak, trimmed of fat and sliced
- 1 large onion, cut into half moons
- 1 tbsp toasted sesame seeds
- 200g cooked basmati rice
- chopped spring onions, to serve
- Put the ginger, soy, mirin, garlic, pineapple, chilli flakes, sugar and 1 tsp of the sesame oil in a food processor and blend until fine. Pour the marinade into a bowl, add the meat, mix well and leave to sit while you prepare the onion.
- Heat the remaining sesame oil in a large wok or frying pan until very hot. Add the onion and stir-fry for a few mins. Add the beef and the marinade, stirring constantly until it’s cooked through, about 5 mins. Sprinkle with the sesame seeds and serve with rice and chopped spring onions.
- 1 tbsp soy sauce
- 1 tbsp mirin or clear honey
- 2 tsp cornflour, mixed to a paste with 2 tbsp water
- 1 tbsp vegetable oil
- 300g beef frying steak, thinly sliced
- 1 garlic clove, thinly sliced
- 1 red chilli, finely chopped
- 3 spring onions, sliced into small pieces
- 300g pack beansprout
- 100g bag baby spinach
- handful sesame seeds, toasted
- cooked rice, to serve (optional)
- In a small bowl, mix together the soy, mirin or honey, and cornflour paste. Heat the oil in a wok or large frying pan. Season the beef and sear in batches, then remove to a plate and cover with foil to keep warm. Fry the garlic and chilli, then add the spring onions and beansprouts, and stir-fry for 2 mins.
- Return the beef to the wok and add the spinach along with the sauce. Keep stir-frying for another 2-3 mins until the spinach has wilted. Serve sprinkled with the sesame seeds and some rice, if you like.
- 12ounces extra-lean ground beef (95% lean)
- 3tablespoons reduced-sodium soy sauce, such as La Choy Lite Soy Sauce
- 1tablespoon Asian chili garlic sauce, such as Taste of Thai brand
- 2teaspoons toasted sesame oil, such as Roland brand
- 112 - ounce pkg.shredded broccoli slaw mix, such as Green Giant brand
- 8 large iceberg lettuce cups
- 1/2 cup chopped red sweet pepper
- In a 12-inch skillet cook ground beef over medium-high until browned. Stir in soy sauce, chili garlic sauce, and sesame oil. Stir in broccoli slaw. Cook and stir over medium 2 to 3 minutes or just until slaw is wilted.
- Spoon meat mixture onto lettuce cups. Top with sweet pepper and, if desired, drizzle with additional chili garlic sauce. Fold bottom edge of lettuce over filling. Fold in opposite sides and roll up. Secure with toothpicks.