Chinese Beef and Pineapple

Tender beef, sweet pineapple, and that rich, nostalgic flavour.

This dish is one of those real comfort foods from my childhood — the kind of meal that instantly takes me back to family dinners and busy Chinese restaurant kitchens. The combination of tender, juicy beef and the sweetness and tang of pineapple is absolute perfection.

The sauce is rich, savoury, and balanced, with just a hint of garlic and ginger. And using fresh pineapple instead of tinned makes a huge difference — the flavour is cleaner, and the texture holds up beautifully when cooked.

Follow along and I’ll show you how to prepare the pineapple and how to tenderise your beef so it melts in your mouth.

Ingredients

Serves: 3-4

For the beef

• 2 rump steaks (about 8 oz / 225 g each)
• ½ white onion (roughly chopped)
• 2 cloves garlic (finely chopped or crushed)
• ½ thumb-sized piece of fresh ginger (finely chopped or grated)
• 1 fresh pineapple (peeled, cored, and cut into bite-sized chunks)
  

For the marinade

• 1 tsp sugar
• 1 tbsp light soy sauce
• ½ tbsp pure sesame oil
  

For velveting

• 1½ tsp cornflour
• 1 tsp bicarbonate of soda
  

For the sauce

• 3 tbsp tomato ketchup
• 2 tsp sugar
• 200 ml water or stock
• A good pinch of salt and pepper
• 1 tbsp cornflour mixed with a little water (for thickening)
  

Method

Step 1: Prepare and tenderise the beef

I start by slicing the beef thinly across the grain — this helps it stay tender. Then I mix it with the bicarbonate of soda and cornflour and leave it to rest for about 15 minutes. This is the classic Chinese velveting method, and it makes all the difference.



After that, I rinse the beef under cold water, pat it dry, and mix it with the marinade ingredients — light soy, sesame oil, and sugar. Let it sit for another 10 minutes while you prepare the pineapple and sauce.

Step 2: Prepare the pineapple

I peel, core, and chop the fresh pineapple into chunks — about bite-sized pieces. The trick is to remove the tough centre and any spiky bits so all you’re left with is sweet, juicy fruit that caramelises nicely in the wok.

Step 3: Cook the beef

In a hot wok, I add a little oil and quickly fry the beef for 1–2 minutes, just until it starts to brown. Then I remove it from the wok and set it aside — it’ll finish cooking in the sauce later.

Step 4: Make the sauce

In the same wok, I add a touch more oil and fry the garlic, ginger, and onion for about 30 seconds. Then I add the ketchup, sugar, and water (or stock) and bring it to a simmer. Season with a pinch of salt and pepper.



Once the sauce starts to bubble, I add the pineapple chunks and let them cook for a minute or two so they release their sweetness into the sauce.

Step 5: Combine everything

I add the beef back into the wok, stir it through, and then pour in the cornflour-water mix to thicken the sauce.



Everything should come together into a glossy, rich coating that clings to the beef and pineapple beautifully.

Step 6: Serve and enjoy

Serve straight away with freshly steamed or fried rice — and yes, chips go great with it too! It’s the perfect mix of sweet, savoury, and tangy, with tender beef and juicy pineapple in every bite.

Chef’s Tip

Don’t skip the velveting — it’s the secret to tender beef in Chinese cooking. And always use fresh pineapple if you can; the acidity and flavour make the dish shine.

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