Method

1.      Cut the beef into thin slices and place in a mixing bowl.  Remember to thoroughly wash hands after handling raw meat.
2.      Prepare the marinade:

•      Peel and crush the garlic;
•      Remove the stalk and seeds from the pepper and thinly slice;
•      Cut the sugar snap peas in half;
•      Cut the baby corn in half;
•      Cut each pineapple ring into 8 pieces and add everything to the bowl.
•      Add the bamboo shoots.
•      Add the olive oil soy sauce and mix well.

3.      Leave the beef to marinate for 20 minutes.
4.      While the meat is marinating, prepare the sauce:

•      Peel and crush the garlic and place in a bowl;
•      Add the honey, olive oil, tomato ketchup, sweet chilli sauce, pineapple juice, cornflower and white wine vinegar. Mix well.

5.      Heat the oil in a wok.
6.      Remove the beef strips from the marinade and stir fry for 3-4 minutes.
7.      Remove the baby corn from the marinade and stir fry for 2 minutes.
8.      Remove the rest of the vegetables from the marinade and stir fry for 3 minutes,
9.      Add the sauce to the wok, mix well and cook for a further 3 minutes.
10.      Serve the sweet and sour beef with rice and spring onion garnish.