{"id":27460,"title":"Pineapple Beef Stir-Fry","modified":"2025-02-09T10:38:41+01:00","plain":"A delicious Malaysian-style pineapple beef stir-fry recipe\n\n\n\nHello everyone! As promised, we're back once again with a recipe from Malaysian cuisine. I admit that this isn't necessarily a great classic, but simply a basic Malaysian stir-fry using, among other things, plum sauce which is often found in this cuisine.  \n\n\n\nI haven't found a specific origin for this dish or anything, no great diaspora story like for the Malaysian fried pork recipe or the ginger and spring onion beef stir-fry. But well, that doesn't mean it's not delicious... Just less storytelling. \n\n\n\nFried pork, a Malaysian classic\n\n\n\nSo what can you expect from this pineapple beef stir-fry? A quick and effective dish with beautiful sweet and sour flavors. No more, no less.  \n\n\n\nTips for successful Malaysian pineapple beef stir-fry\n\n\n\nThe marinade\n\n\n\nThe longer you marinate, the better it is! You can get away with 5 minutes of marinating time, but I strongly advise preparing in advance to maximize the flavors. As with beef with onions, it plays an essential role  \n\n\n\nBeef rendang, although Indonesian, is very common in Malaysia\n\n\n\nThe temperature\n\n\n\nControl the temperature of your wok or pan well, noting that if you're making a large quantity, you may need to cook the different elements in batches. We want stir-fry, not boiled food, and if you lower the temperature too much, the ingredients will release too much water at once \n\n\n\nThe main ingredients of pineapple beef stir-fry\n\n\n\n\n\n\n\nThe beef: Star of the dish, choose a well-marbled cut for quick cooking. Unless you tenderize it with baking soda \n\n\n\nPlum sauce: Plum sauce is made of plum puree or extract, sugar, and spices. It's more acidic than hoisin sauce and is often used as a dip or glaze for meats in Malaysian cuisine. You can easily find it in Asian supermarkets  \n\n\n\nPineapple: ideally fresh, you can use canned pineapple in a pinch but be sure to choose one that's low in sugar. Cut it into fairly even cubes \n\n\n\n\n\n\n\nOyster sauce: a classic in Asian cuisine, it doesn't taste like oysters but greatly contributes to the flavors of the dish\n\n\n\nShaoxing wine: essential for Chinese-inspired Asian cuisine, this rice wine can be replaced with dry sherry in a pinch\n\n\n\nSesame oil: adds a slight nutty touch to the dish\n\n\n\n\n\n\tPineapple Beef Stir-Fry\n\t\t\n\t\tA delicious Malaysian-style pineapple beef stir-fry recipe\t\n\t\n\t\tWok\t\n\t\n\t\t400 g beef (very thinly sliced)Marinade1 tablespoon of oyster sauce0.5 teaspoon white pepper0.5 teaspoon sesame oil2 teaspoons shaoxing wine2 teaspoons cornstarchStir-fry4 cloves garlic (minced)1 6 mm piece of ginger (peeled and sliced)2 tablespoons of Sichuan chili bean paste (doubanjiang)1 red bell pepper (seeded and diced)1 tablespoon of plum sauce2 teaspoons of sugar0.25 teaspoon salt280 g of pineapple (diced)Leaves cilantro (for garnish)Side dishesCooked rice\t\n\t\n\t\tMix the beef with marinadeMarinate for 30 minutes.Heat a wok over medium-high heat with a little oil and stir-fry the marinated beef for 1 minute.Set aside.In the same wok over medium-high heat, add the garlic, ginger, and bean paste.Stir-fry for 2-3 minutesAdd the diced bell pepper and stir-fry until slightly softened, about a few minutes.Add the beef back to the pan, then the plum sauce, salt, sugar, and diced pineapple.Mix well and cook until everything is hot.Serve over rice, garnishing with cilantro leaves\t\n\t\n\t\tControl the temperature of your wok or pan well, noting that if you're making a large quantity, you may need to cook the different elements in batches. We want stir-fry, not boiled food, and if you lower the temperature too much, the ingredients will release too much water at once \n\t\n\t\n\t\tMain courseMalaysianBoeuf, Huile de s\u00e9same, Ma\u00efzena, Vin shaoxing","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/27460","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=27460"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/27460\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/26461"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=27460"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=27460"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=27460"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}