You may also like
Categories:
rump steak peanut oil marinade black bean paste sherry garlic peanut oil onion garlic black bean paste beer water baby corn cornflour
Viewed: 53 - Published at: a year agoIngredients
- 1 1/2 lbs rump steak, cut into cubes (approx 750g)
- 1 tablespoon peanut oil (any oil will be OK)
- For the marinade
- 1 tablespoon black bean paste
- 1 tablespoon dry sherry
- 1 garlic clove, crushed
- For the sauce
- 1 teaspoon peanut oil (any oil will be OK)
- 1 small onion, diced
- 1 garlic clove, crushed
- 1/2 cup black bean paste (see note above)
- 1/2 cup beer
- 1/2 cup water
- 1/4 cup diced capsicum (drained from a can)
- 1/2 cup baby corn, sliced (drained from a can)
- 1 tablespoon cornflour (cornstarch)
Method
- Mix marinade ingredients in a bowl, stir through steak cubes to coat well and marinate for 30-60 minutes.
- For the sauce heat oil in a large saucepan and lightly saute the onion and garlic until soft.
- Remove from heat, add all other sauce ingredients and mix well. At this stage if you like you can place the sauce in the refrigerator for later.
- Heat oil in a wok or frypan and cook beef until done to your liking, it won't be cooked much further so make sure it is done but being cubed it doesn't take long to cook.
- Return sauce to medium heat and stir until sauce starts to thicken. Allow it to bubble but not boil hard, this step will take about 5 minutes.
- Place cooked beef in the saucepan and warm through and mix for a few minutes.
- Serve over cooked plain rice with generous lashings of the sauce.
