Cut the meat into thin slices, cut the onions, peppers and pineapple into fine slices. A little safflower oil in the wok form and become hot. Sear the meat and then push it to the edge of the wok, add the vegetables (except the pineapple) and sauté for about 10 min until soft, then also push it to the edge. Then stir through the paradeis pulp with a small glass of pineapple juice. Sprinkle chili, paprika, Chinese spice and ginger into the oil and sauté briefly, extinguish with the tomato – pineapple juice. Season carefully with soy sauce, sambal oelek and hot chili sauce. Then return the vegetables and meat to the sauce and gently stir-fry for another half hour or so.
If you don’t have a wok, it works just as well with a large frying pan. You only have to take out the vegetables and meat in between and put them aside.