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Chilli Plum Beef

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Ingredients

Adjust Servings:
750 g rump steak
2/3 cup plum sauce
1 tablespoon soy sauce
1 garlic clove crushed
1 teaspoon fresh ginger grated
1/2 teaspoon fresh red chile chopped
2 teaspoons sugar
2 teaspoons dry sherry
2 teaspoons cornflour (cornstarch)
2 tablespoons oil

Nutritional information

550.4
Calories
272g
Calories From Fat
30.3g
Total Fat
10 g
Saturated Fat
140.7mg
Cholesterol
778.6mg
Sodium
26.6g
Carbs
0.6g
Dietary Fiber
2.4g
Sugars
40.1g
Protein
290g
Serving Size (g)
4
Serving Size

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Chilli Plum Beef

Features:
    Cuisine:

    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!!

    • 40 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    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.

    Avatar Of Evelyn Scott

    Evelyn Scott

    Grill master known for cooking up perfectly seared meats with mouthwatering flavors.

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