1kg beef strips
3 leeks, sliced
2 cloves of garlic, minced
3 red sweet peppers, sliced into strips
83ml apple cider vinegar
45ml pineapple juice, reserved from the tin of pineapple pieces
45ml tomato sauce/ketchup
15ml Worcestershire sauce
15ml soy sauce
1 x 400g tin of pineapple pieces
a handful of sliced spring onions
a handful of black sesame seeds
Place a saucepan onto medium-high heat and brown the beef strips in batches. Set aside.
Add a splash of vegetable oil to the saucepan and add the leeks and garlic. Stir-fry until the leeks are soft.
Add the red peppers and cook for another 3 minutes.
Mix together the sugar, vinegar, pineapple juice, tomato sauce, Worcestershire sauce, soy, cornstarch and water and give it a good whisk.
Add the sauce to the sauce pan and allow to come to a simmer.
Now add the beef strips and pineapple pieces and cook for about 15 minutes while stirring every now and then.
Sprinkle the spring onion and sesame seeds over and serve on rice.