Archive for » December 14th, 2008«
This is a great recipe with lots of flavour and is quite simple to put together with a great end result. I serve mine with vegetables added to the meat to the meat, which I cook in with the meat and sauce. You can add what you like I tend to use up any that I have on hand, I also serve mine over egg fried rice which we really enjoy but you can serve yours with plain boiled rice or serve over noodles take your pick.Ingredients
1kg Rump steak
2/3 Cup plum sauce
1/4 Cup Hoi Sin (I use 
blue dragon brand)
2 Tablespoon low sodium soy sauce
3 Garlic cloves, crushed
11/2 Teaspoon fresh ginger, grated
1 Fresh red chili, finely chopped
2 Teaspoons sugar
2 Tablespoons dry sherry
3 Tablespoons Chinese rice wine
2 Tablespoons oil, peanut oil
3 Teaspoons cornflour
50ml Water
1 Teaspoon beef stock granules
Method
1. Trim beef, slice thinly.
2. Combine beef, sauces, garlic, ginger, chilli, sugar, sherry and wine in a large bowl or storage container. Cover, marinate for 3 hours or overnight.
3. Drain beef and reserve marinade.
4. Heat a little oil in a wok, add beef in batches, stir-fry until browned.
5. Remove from wok as each batch is cooked. Repeat with remaining oil and beef.
6. Return beef to wok with reserved marinade, blended cornflour and water and stock, Stir until mixture boils and thickens.
Serve over rice or noodles.
All photos taken by me unless otherwise stated.
