Most people would never think to combine ingredients such as ginger and pineapple, but in this recipe you will be glad that you did. The recipe calls for beef steaks which are definitely good for you but you want to make sure that you get the leanest steaks you can to ensure you are getting as little fat as possible.

Another great feature to this recipe is that you can basically add in as many vegetables as you like. It only calls for red chili strips and ginger root but you can throw in some tomatoes, green or red pepper, or corn, to name a few.

Ingredients (Serves 4)

• 4 lean beef steaks
• 2 tbsp ginger wine
• 2.5 cm fresh ginger root, finely chopped
• 1 garlic clove, crushed
• 1 tsp ground chilli
• 1 tsp vegetable oil
• salt and pepper
• red chilli strips to garnish
• freshly cooked noodle and shredded spring onions to serve

Relish

• 225 g fresh pineapple
• 1 small red bell pepper
• 1 red chilli
• 2 tbsp light soy sauce
• 1 piece stem ginger in syrup, drained and chopped

1. Trim any excess fat from the beef. Using a meat mallet or covered rolling pan, pound the steaks until 1 cm thick. Season on both sides and place in a shallow dish.
2. Mix the ginger wine, fresh ginger root, garlic and chilli and pour over the meat. Cover and chill for 30 minutes.
3. To make the relish, peel and finely chop the pineapple and place it in a bowl. Halve, deseed and finely chop the bell pepper and chilli. Stir into the pineapple together with the soy sauce and stem ginger. Cover and chill.
4. Brush a grill pan with the oil and heat until hot. Drain the beef and add to the pan, pressing down to seal. Lower the heat and cook for 5 minutes. Turn the steaks over and cook for 5 minutes.
5. Drain the steaks on kitchen paper and transfer to serving plates. Garnish with chilli strips, and serve with noodles, spring onions and the relish.

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