Cambodian Stir-fried Beef with Pineapple
(Cha Saiko Nung M'noa)
3 Tbsp vegetable oil
1 Tbsp mushroom soy sauce (dark soy sauce)
1 1/4 lbs boneless sirloin, cut into strips 2 by 1 1/2 by 1/4 inches
2 garlic cloves, smashed
1 small pineapple (about 1 lb.), peeled, cored, sliced 1/4 inch thick and
julienned, or 12 ounces canned pineapple slices, julienned
2 Tbsp fish sauce or to taste
2 tsp soft brown sugar
1 Tbsp cornstarch, dissolved in 1 tsp water (optional)
2 spring onion (scallions), cut into 1 1/2 inch pieces
Combine 1 Tbsp oil and the soy sauce in a shallow bowl and marinate
the beef in this mixture for 10 minutes.
Heat the remaining 2 Tbsp oil in a large skillet or wok over medium
high heat and saute the garlic until golden brown, 50 to 10 sec.
Add the beef, stirring well (to separate the pieces), then add the
pineapple, fish sauce and sugar and stir-fry for few minutes.
If you want a thicker sauce,m add the cornstarch-and-water paste
to the pan, stirring well, and cook until the sauce has thickened,
about 1 minute. Stir in the scallions and serve immediately with