450 g (1lb) lean Scotch Beef braising steak, cut into 1.25cm (1/2 ") cubes
2 onions, quartered
1 green pepper, seeded and cut into chunks
1 red pepper, seeded and cut into chunks
50 g (2oz) baby corn, halved
425 g (approx) can pineapple pieces in natural juice, juice reserved
30 ml (2tbsp) tomato ketchup
15 ml (1tbsp) tomato purae
30 ml (2tbsp) malt vinegar
5 ml (1tsp) ground ginger
5 ml (1tsp) hot chilli powder
5 ml (1tsp) sugar
Orange juice, approximately 150ml (1/4 pt)
30 ml (2 tbsp) plain flour
Temperature: Gas Mark 4, 180oC, 350oF
- In a measuring jug mix together the pineapple juice, tomato ketchup, tomato puree, vinegar, ginger, chilli powder and sugar. Season.
- Pour sufficient orange juice into the measuring jug until the sauce quantity measures 450ml (3/4pt). Blend together the flour with approximately 75ml (5tbsp) of the sauce.
- Place the meat and onions in a large casserole dish. Pour over the sauce and blended flour, mix. Transfer to the oven and cook for 1 1/2 hours until the meat is tender.
- Add the green pepper, red pepper and baby corn and pineapple pieces. Stir. Return to oven and cook for a further 30 minutes.
Serve with steamed pak choi or Chinese leaf and boiled noodles.