Fresh Fruit Stir-Fried Beef

Why people make this dish

When the weather turns hot, appetite tends to fade. A good trick is to cook something sweet, sour, and vibrant — it gets the gastric juices going and makes a meal genuinely exciting again. Nourilo came up with this dish one summer afternoon when he had beef tenderloin and found some strawberries, fresh pineapple, and a lemon sitting in the fridge. The tangy lemon juice and fruity sweetness of the berries and pineapple create a glaze that is entirely different from the usual oyster sauce or soy-braised beef — lighter, brighter, and ideal for the hotter months. The same principle works with pork or chicken if you do not eat beef.

Method

1. Rinse and slice the beef tenderloin. Marinate with light soy sauce, a little cornstarch, and Shaoxing rice wine for about 10 minutes.
2. Rinse and slice the strawberries; cut the pineapple into pieces. Rinse and cut the coriander and spring onion into sections.
3. Mix the sauce: combine lemon juice, tomato sauce, white sugar, and salt in a small bowl and stir to dissolve.
4. Blanch the beef: bring a pot of water to a rolling boil, add the marinated beef slices, and cook briefly until about 80% done. Remove immediately and drain.
5. Heat oil in a wok over high heat. Add garlic paste and stir-fry until fragrant. Add the strawberry and pineapple slices and toss briefly.
6. Return the beef to the wok, add a splash of Shaoxing wine, and pour in the prepared sauce. Toss everything together over high heat.
7. Add the coriander and spring onion. Stir in a thin cornstarch slurry to create a light glaze. Plate and serve immediately.

Nourilo’s Tips

• Fresh fruit contains natural digestive enzymes that tenderise meat beautifully. When marinating beef, try adding a little fresh fruit juice — pear, papaya, kiwi, or lemon juice all work well — and the result will be noticeably silkier.
• Pork or chicken can be substituted if you do not eat beef; the technique and sauce work equally well.