Chilli Plum Beef
photo by French Tart
- Ready In:
- 20mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 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
- 2 teaspoons cornflour, extra
- 125 ml water
- 1 small beef stock cube, crumbled
directions
- Trim beef, slice thinly.
- Combine beef, sauces, garlic, ginger, chilli, sugar, sherry and cornflour in a large bowl. Cover, marinate for 30 minutes or overnight.
- Drain beef and reserve marinade.
- Heat a little oil in a wok, add beef in batches, stir-fry until browned.
- Remove from wok as each batch is cooked. Repeat with remaining oil and beef.
- Return beef to wok with reserved marinade, blended extra cornflour and water and the stock cube. Stir until mixture boils and thickens.
- Serve with rice.
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Reviews
-
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!!
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FABULOUS and VERY authentic flavours! What a dream of a recipe, we both realy enjoyed this for lunch, with plain boiled rice and stir-fry Chinese vegetables. My sauce was thick but still runny enough to coat the beef and mix in with the rice and veggies - the best bit about a good sauce! The recipe was well written and easy to follow, with not TOO many ingredients to create such an authentic flavour. I have no real tips to add other than go easy on the chilli pepper!! I should have taken the seeds out of mine, it was mind blowingly hot - but we LOVE it hot! A tangy, sweet, slightly hot, savoury and very deep flavoured sauce with meltingly tender beef - this is more than 5 stars for us - a WINNER thanks Jules! Made for the Asian Tag Game 2008. FT:-)
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RECIPE SUBMITTED BY
Jewelies
Australia
Gold Coast Australia