Total Time
Prep 10 mins
Cook 10 mins

From an old Australian cookbook. An Australian cup is 250 ml. A tablespoon is 20 ml. Prep time doesn't include time to marinate.

Ingredients Nutrition


  1. Trim beef, slice thinly.
  2. Combine beef, sauces, garlic, ginger, chilli, sugar, sherry and cornflour in a large bowl. Cover, marinate for 30 minutes 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 extra cornflour and water and the stock cube. Stir until mixture boils and thickens.
  7. Serve with rice.
Most Helpful

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!!

Madonna 66 February 06, 2011

Good recipe. Substituted beef broth for the water/cube. I 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.

Mustang Sally 54269 July 28, 2009

I enjoyed the flavor of the plum sauce. It was a nice variation for a stir fry. I used flank steak because I find rump steak a little too tough. I also cooked this along with some extra veggies.

tara portee March 01, 2008