Salt and pepper the neck steaks (preferably of the appropriate species). Heat peanut oil in a pan and fry the neck steaks for about 2 minutes on each side. Add the broth and mirin and set the pan aside. Leave the necks in the marinade for 2 hours.
Finely chop the garlic, ginger and chili. Clean the shiitake mushrooms and remove the stems. Cut the caps of the mushrooms. Peel the carrot and cut it into small chips. Peel the onion and cut into thin strips. Wash and dry the spinach. Peel the pineapple and cut the flesh into cubes. Squeeze lime.
Remove the meat from the marinade, dry it and cut it into strips. Leave the marinade and set aside.
Heat the peanut oil in a wok or a high frying pan, briefly fry the garlic, ginger and chilli. Then add meat, mushrooms, carrots and onions and lightly fry, stirring constantly. Add the stock, the remaining marinade and some soy sauce. Reduce the heat and cook for 3 minutes. Then add the pineapple and spinach and heat briefly in the wok. Season with sesame oil and lime juice. If necessary, add a little soy sauce.
Serve wok dish with basmati rice. To do this, cook rice with salt and a few slices of ginger. Note that rice takes longer to cook than wok vegetables. If desired, you can add fried chili pepper to the rice. To do this, heat the peanut butter in a pan and briefly fry the chili pepper. Add garlic, sugar and broth.