Chinese Meats Recipes - Escalope of Rump Steak Recipe

Ingredients

• 4 oz. rump steak

• pinch each salt, sugar and Ve-Tsin (M.S.G.)

• tiny pinch pepper

• 1 teaspoon beaten egg

• 1/2 teaspoon corn-flour

• 1 teaspoon cold water

• 1 rounded tablespoon self-raising flour

• peanut oil for deep frying

• 2 tablespoons Chinese pickle

• 1 tomato, quartered

Sweet-Sour Sauce

• 1 dessertspoon sugar

• tiny pinch each salt, pepper and Ve-Tsin (M.S.G.)

• 1 dessertspoon malt vinegar

• 1/2 teaspoon tomato ketchup

• 1/2 teaspoon soy sauce

• 4 tablespoons water

• 1/2 teaspoon corn-flour

• 1 dessertspoon cold water

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Method:

1. First make the sweet-sour sauce. Mix together the first 6 ingredients. Bring them to the boil. Stir in the corn-flour, blended with the water and boil for 2 minutes, stirring continuously.

2. Cut the rump steak into 2-inch strips, 4-5 inches long Put them into a basin with the seasonings, egg and corn-flour blended with the water. Work them well into it and leave for a few minutes.

3. Lift out and drop into the self-raising flour. Have the oil quite hot (355-360°F. or 180-182°C.). Cook the meat in it for 1/2 minute, then raise the temperature to brown it. Meanwhile, add the pickle to the hot sauce.

4. Turn it into a heated dish, place the rump steak on top and garnish with the quartered tomato.