Recipe : Beef wok caramel, frosted pineapple

Amount	6 Person (s)
Preparation	15 mins
Baking	15 mins
Cost of revenue	Affordable
Level of difficulty	Intermediate

INGREDIENTS

• 2 Beef  tenderloins
• ¼ pineapple
• ½ liter of ice Pineapple Gold Card ©
• 3 red onions
• 1 clove of garlic
• 5 cl of olive oil
• 10 tbsp. tablespoons of honey
• 2 cl sweet and sour chili sauce
• 20 g pecan
• 20 g of walnuts
• 6 pinches of salt
• 6 pinches of Espelette

PREPARATION

1

Wash all vegetables.

2

Cut the Beef   tenderloin into slices and then into strips 1 cm thick.

3

Peel and slice the red onion. Peel garlic, cut into 2 and dégermez it.

4

Peel pineapple, remove the "eyes" and cut into cubes.

5

Toast the nuts lightly in a pan without fat.

6

In a wok, put a dash of olive oil and color strongly pork strips.

7

Add the onion, garlic and a pinch of salt. Book apart.

8

Put the honey in the wok and caramelize. Add chili sauce and turn the pork and pineapple and nuts.Finish cooking 5-8 minutes over low heat.

9

Remove the ice from the freezer 10 minutes before serving.

10

Adjust the seasoning of the meat and finish with a scoop of ice pineapple. Saucez ice and meat.

Tips

You can serve this dish with a fried rice or basmati nature. Ice pineapple to soften the force of chilli sauce and keep a fresh side dish to its code footprint Asian culture.