Ingredients
-
750
-
2/3
-
1
-
1
-
1
-
1/2
-
2
-
2
-
2
-
2
-
-
-
-
-
Directions
Chilli Plum Beef, From an old Australian cookbook. An Australian cup is 250 ml. A tablespoon is 20 ml. Prep time doesn’t include time to marinate., This was a hit over the weekend when we had guests for dinner. Made 2 changes, I sauteed some veggies (pak choy, spring onions, red cabbage and red capsicum) and added drained sauce then heated until buubbly. I grilled the whole rump steak to med rare and then sliced very finely ( always across the grain!! ) and added to sauce and veg just before serving. Meat was the tenderest ever and veggies had a nice crunch! Only comment would be maybe make extra sauce if going to add veggies, so there is plenty to serve with rice or noodles! Will make again, a real nice flavour!!, Good recipe. Substituted beef broth for the water/cube. used a homemade canned chinese plum sauce and it worked nicely. My plum sauce was abit on the tart side but it matched nicely with the other ingredients. Thanks for sharing.
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Steps
|
1
Done
|
Trim Beef, Slice Thinly. |
|
2
Done
|
Combine Beef, Sauces, Garlic, Ginger, Chilli, Sugar, Sherry and Cornflour in a Large Bowl. Cover, Marinate For 30 Minutes or Overnight. |
|
3
Done
|
Drain Beef and Reserve Marinade. |
|
4
Done
|
Heat a Little Oil in a Wok, Add Beef in Batches, Stir-Fry Until Browned. |
|
5
Done
|
Remove from Wok as Each Batch Is Cooked. Repeat With Remaining Oil and Beef. |
|
6
Done
|
Return Beef to Wok With Reserved Marinade, Blended Extra Cornflour and Water and the Stock Cube. Stir Until Mixture Boils and Thickens. |
|
7
Done
|
Serve With Rice. |
