Your neighbourhood Chinese classic gets a home-style spin in this sweet and sour beef stir-fry. There's just something about the mix of tangy pineapple, caramelised beef and fluffy white rice that is totally addictive. This version is so good, you'll never need to crack the lid on a plastic takeaway container again.
Place rice and 310ml (1¼ cups) cold water in a saucepan over medium heat and bring to the boil. Reduce heat to low, cover with a lid and cook for 15 minutes or until cooked through. Leave covered until ready to serve.
Drain pineapple, reserving the juice. Place beef, Chinese High-Five Blend, soy sauce, tomato ketchup and the juice from the tinned pineapple in a bowl and toss to combine. Set aside while you continue with step 3.
Remove seeds and core from capsicum and discard. Cut capsicum into 3cm pieces. Peel and cut onion into 3cm pieces.
Heat oil in a wok or large frypan over high heat. Remove beef from marinade, reserving marinade, and add to pan. Cook for 2 minutes without stirring. Stir and cook for a further 2 minutes or until golden brown. Remove from pan.
Add onion, capsicum, pineapple and 40ml (2 tablespoons) water and cook for 4–5 minutes or until softened. Return beef to pan with reserved marinade and cook for 30 seconds or until well coated in sauce.
Thinly slice spring onion. Divide rice and stir-fry between bowls and sprinkle with spring onion to serve.